Asparagus and Corn Salad

Ingredients:

• 2 bunches of prepared asparagus
• 6 ears of yellow corn, shucked
• 1 small red onion, finely diced
• 1/4 cup fresh basil leaves, thinly sliced

Refueling:

• 1/2 cup sugar
• 1 tbsp. rice wine vinegar
• 1 teaspoon of salt
• 1 teaspoon freshly ground black pepper

Preparation:

1. Fill a large saucepan with water, add salt, and bring to a boil. Place the husked corn cobs in the boiling water and blanch for 3 minutes, until the kernels are a rich yellow color. Then transfer the corn to a bowl of ice water.
   
   In the same water you blanched the corn, boil the asparagus for one minute and transfer it to a bowl of ice water. Once the corn has cooled, use a sharp knife to cut the kernels off the cob. Cut the asparagus at an angle into 2.5 cm pieces. Place the corn and asparagus in a medium bowl.
   
   In another medium bowl, combine the sugar, vinegar, salt, and pepper. Pour the dressing over the corn and asparagus. Mix well and refrigerate, or serve this salad at room temperature.