Blanched Asparagus With Grill Roasted Corn
Ingredients
- 20 large asparagus
- 3 tablespoons kosher salt
- Ground black pepper
- 3 ears corn husked
- Balsamic glaze
- 1.5 tablespoon of olive oil
- Fresh herbs
Instructions
- Snap off the bottom 1.5 to 2 inches of the asparagus
- Peel the bottom third of the asparagus
- Using butchers twine, tie bundles of 5 asparagus together using two slip-knots
- Bring a large pot, half filled with water, to a boil and add 2 tablespoons of salt
- Place asparagus bundles into boiling water until they soften (about two minutes)
- Remove the blanched asparagus and place in an ice water bath for 5 minutes. Remove and drain
- Place the 3 ears of corn into the boiling water and cook for one minute
- Remove the corn and place in an ice water bath for 5 minutes
- Allow corn to dry
- Bush the corn with olive oil and sprinkle with kosher salt and ground black pepper
- Preheat grill to high and sear the corn, rotating every 2 minutes
- Allow the corn to cool
- Remove the kernels from the cob using a sharp knife
- Arrange asparagus and corn on a platter
- Dress with balsamic glaze, salt pepper and fresh herbs