California Salad: ASPARAGUS, WHITE CORN AND BLUE CHEESE SALAD

ASPARAGUS, WHITE CORN AND BLUE CHEESE SALAD

1 lb. asparagus, sliced thinly on the bias
2 ears sweet white corn, cut off the cob
3 Tbsp. olive oil
2 tsp. white-wine vinegar
Salt & pepper to taste
1 head butter lettuce, washed & cleaned
4 oz. blue cheese, crumbled

In a medium kettle, bring 2 quarts of water to boil. Blanch asparagus and corn for 1 minute. Remove corn and asparagus from water and plunge immediately into an ice bath. In a small bowl, mix together olive oil, vinegar and salt & pepper. In a large bowl, toss the lettuce with half of the mixture, coating evenly. Divide lettuce among 4 plates. Toss the drained corn and asparagus in the remaining mixture. Correct seasoning and top each plate with asparagus, corn and blue cheese.