A deliciously crunchy vegetable salad with corn, green asparagus and fresh herbs
Course vegetable dish
Cuisine contemporary european
Keyword asparagus, corn, sage
Prep Time 20 minutesmins
Cook Time 10 minutesmins
Servings 4people
Author Bart van der Lee
Ingredients
2 corn on the cob
500gramgreen asparagus
1red chilli
5sage leaves
15mint leaves
40gramolive oil
20gram lime juice
Instructions
Boil the corn for 10 minutes in water with some salt. Remove from the pan and let it cool down. Cut the corn off the cob and add it to your salad bowl.
Trim, cut, and blanch the asparagus in salted water.
Wash and chop the sage, mint, and chili.
Squeeze the lime and mix it with the olive oil.
Combine all the ingredients together in a salad bowl and season with salt to taste.