KP’s mention of the Summer salad blogging event has encouraged me to post a recipe for my very own Long, Green and Pointy Salad, which is so simple and so yum.

Ingredients

• Several spears of asparagus, cut into halves
• A good handful of green beans, topped and tailed
• About half as many snow peas, topped and tailed
• Corn cob
• Extra virgin olive oil and balsamic vinegar (or just use vinaigrette)
• Salt and pepper

Method

Drop the corn cob in boiling water, and while that’s cooking, blanche the asparagus (drop into boiling water for 2-3 minutes and then refresh immediately under cold running water). Then blanche the beans (gives these at least 3 minutes to boil), and snow peas (a bit less than 2 minutes).

When the corn is cooked, refresh that under cold water too, and cut off the kernels.

Then you can either arrange the snowpeas, asparagus and beans neatly onto plates, and toss a handful of corn kernels onto each plate, or just mix all the ingredients in a bowl.

Add salt and pepper, and drizzle with balsamic and oil or vinaigrette.

Variations

Add slivers of roasted green capsicum (bell pepper) for some additional flavour, or substitute broccolini for the asparagus.

Enjoy!

AC

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