Corn & Asparagus Salad

Make hay while the sun shines and all that... it's worth making the most of every bunch of British asparagus you can lay your hands on while it is still in season. Our vegetable guy (he turns up in the village square a few times a week - with a slight grump on and a small van packed brilliantly with veg) has 'good' and also 'cheap' local asparagus - and this was the cheaper kind; only slightly moth eared but great for salads like this...


  • Tin of Sweetcorn
  • Asparagus
  • Lettuce
  • Half a Red Onin
  • 1 or 2 large Gherkins
  • Lemon Juice
  • Dijon Mustard
  • Olive Oil

Once you’ve snapped off their woody stalks, griddle or dry fry the (washed) Asparagus spears until they are a little bit cooked but still have some bite to them – set aside to cool before chopping into chunks

Wash the Lettuce

Drain the tin of Sweetcorn

Finely dice the Red Onion and Gherkin

Make a dressing from 2 tbsp Lemon Juice, 1 tsp Dijon and 4 or 5 tbsp of Extra Virgin Olive Oil (shake it in a jar, or whisk in a bowl to mix properly).  Season to taste

Make the salad by laying the whole Lettuce leaves out on a large plate, and covering with Corn, Onions, Gherkins and the chopped Asparagus

Dress liberally and enjoy with a BBQ or with some Falafel or Bean Fritters

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