I made a thing. I made a GOOOOOD thing. So, I’m going to share it with you, then you can make a thing too!

I promise I WILL get around to writing an actual post here this week sometime, but I’ve been in catch-up mode since I got back from vacation, and month-end (I’m an accountant for a 50+Billion dollar company) is in a few days…hence no time for writing. I will say this, to keep you intrigued; I have recently had some insightful revelations in my personal journey with ED, and will share them when I finally take the time to write a new post. Until then…munch on this! It’s sooo good, I promise!

Grilled Corn & Asparagus Salad

Ingredients

  • 8 ears of sweet corn (shucked and rinsed clean)
  • 1 bunch of fresh Asparagus (local is always better!)
  • 1 container of Cherub Cherry Tomatoes (I like the Glory brand)
  • 1/2 small sweet onion (I love Vidalia), finely diced
  • 3-4 Tbsp. Fresh Chives
  • 1-2 Tbsp. Fresh Parsley
  • Salt & Pepper, to taste
  • 1 1/2 Tbsp. Balsamic Vinegar
  • 1 Tbsp. Olive Oil
  • 1 Tbsp. Soy Sauce
  • Splenda 1 packet
  • Dash Paprika
  • Dash Garlic Powder

Directions

  1. After properly prepping fresh veggies, grill corn and asparagus on the highest grill temp for about 4-5 minutes per side. You don’t want it overly cooked, or much at all, just a little charring. Of note, I also did not trim my asparagus beforehand.
  2. Once corn and asparagus has light charring and a nice, smoky grill flavor imparted, remove from grill and take inside to cool a little.
  3. While grilled veggies are cooling, diced onion, cut tomatoes in half, and add all other ingredients to a large bowl.
  4. Using a large knife, cut corn from cobs and add to bowl. For asparagus, remove tougher portion of stalk (see note below) and cut to 1-2″ pieces adding to bowl.
  5. Give all of the veggies and flavors a gentle incorporation with a rubber spatula or wooden spoon, taking care not to be rough, then serve either chilled (my preference), or at room temp.

NOTE* Asparagus is a fantastic vegetable for your liver and kidneys as it has natural properties of flushing toxins from the body. It has also been implicated in numerous studies as fighting cancer and staving off other diseases. To enjoy asparagus without the tough bottom ends which can sometimes occur, bend the asparagus stalk by holding it in both hands and bending until it breaks. It will naturally break at the point where the stalk turns from tough to tender. In this recipe I did it after the brief grilling, but typically I do it ahead of cooking. One important thing to remember, is that while it might sometimes appear you are wasting a bit more of the veggie than you’d like, you would likely be chewing and spitting out that portion anyway!