Year Two Day Twenty Five - Asparagus Salad and Spicy Corn

Dear all, 

We are in the midst of a rampant heat wave so today, I decided to crack open my new book devoted purely to salads that we picked up the other day in the heavenly Chapters. 

I started with the spicy corn; I a good dollop of olive oil in a pan and added corn, green pepper, spring onions and hot, green peppers. I let the veggie mixture soften with the heat and chopped up some homegrown parsley and cherry tomatoes. After about 10 minutes, I added the corn mix to the tomatoes and parsley and let stand.  

For the dressing, I added white wine vinegar, sugar, mustard, fresh basil, mayo and chilli sauce to a bowl, whipped it up and poured it over the corn. Delicious! 

 I turned the page and started to prepare the asparagus and orange salad inspired by some spare oranges I had in the fridge and being slap bang in the middle of Asparagus season in Ontario.

 It was very easy; I cooked the asparagus for about 5 minutes in boiling water while peeling a couple of oranges, chopping them in eighths ( including the removal of the rind) and managing to grate some delicious orange rind for the dressing. I cut up several ripe tomatoes into eighths and added them to the orange and asparagus mix.
 
For the dressing, I mixed Olive Oil, White Wine vinegar ( the recipe called for sherry vinegar but I refuse to purchase anything even vaguely connected to sherry. Je ne l'aime pas de tout), the orange rind and some orange juice. I seasoned with salt and pepper and poured the dressing over the salad. It was delicious! Fresh and fragrant. Very summery and super healthy!