Corn and Asparagus Salad

 6 ears of corn

bunch of asparagus

1 red onion, chopped small

1/4 cup fresh basil leaves, chopped small

1/2 cup sugar

1 cup rice wine vinegar

salt and black pepper

Cook the corn for 3 minutes, set in an ice bath.  Cook the asparagus for 1 minute, set in an ice bath.  Meanwhile, mix the marinade together in a mason jar, red onion, basil leaves, sugar, rice wine vinegar, salt and pepper.  Set aside or even make a day ahead.  

Cut the corn off the ears using a knife.  Cut the asparagus into 1 inch pieces.  Add both to a bowl. Pour on the marinade and mix well.  Serve.

Recipe:  Paula Dean