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+ servings
Corn and asparagus salad

Green asparagus and corn salad with sage mint and lime

Print Recipe
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 mins
Cook Time 10 mins
Servings 4 people
Author Bart van der Lee


  • 2 corn on the cob
  • 500 gram green asparagus
  • 1 red chilli
  • 5 sage leaves
  • 15 mint leaves
  • 40 gram olive oil
  • 20 gram lime juice


  • 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.