If you prefer, you can blanche the asparagus spears to slightly tenderize and for a brighter pop of colour.Tad Seaborn/The Globe and Mail
The bright green spears of asparagus taste best when fresh cut. They also make a crunchy main attraction in a salad with no cooking required. If you prefer, you can blanche them to slightly tenderize and for a brighter pop of colour. Most vinaigrettes will do (even Caesar), but I like the depth of using a smoked paprika version that adds a tasty element of surprise and works nicely with the sweetness of the corn.
Servings: Vinaigrette serves 4-6
Method
In a small bowl or glass jar add 1 1/2 tablespoons of red wine vinegar, 6 tablespoons olive oil, 1 heaping teaspoon mayo, 1/2 teaspoon smoked paprika, 2 teaspoons maple syrup and salt/pepper to taste. Whisk (or shake in jar) to combine. Adjust flavours – you may want to add a touch more vinegar, maple syrup or another teaspoon of paprika. Set aside.
Cook two pieces of corn per 4 servings and cool. Then cut off the kernels and set aside in a bowl.
Wash and cut the woody ends off of room-temperature asparagus. Assuming about 6 to 8 spears a person, chop the asparagus into bite-size pieces. Add corn kernels and some chick peas. Toss with enough dressing to coat. Taste and season again with salt if needed (this is important). Plate individually and garnish with micro greens or shaved radish.