Asparagus Corn Bites
Lightly cooked vegetables with a simple delicious dressing offer an excellent healthy snack food alternative. Try not to overcook the asparagus and baby corn, as a healthy crunch is popular. Regarding the dressing, just cascade the vegetables with the oil and vinegar to serve, seasoning to taste.
6
5 minutes
1-2 minutes
Stove top cooking
Ingredients
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2 bundles of fresh asparagus, approx 450g each- washed, trimmed, cut diagonally
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2 packets of raw baby sweetcorn, approx 200g each- washed, trimmed, cut diagonally
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Dressing
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Extra virgin olive oil- sprinkling
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Balsamic vinegar- sprinkling
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Sea salt- to taste
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Coarsely ground black pepper- to taste
Instructions
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Prepare asparagus and corn:
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01 Trim as required, cutting into diagonal mouth sized pieces. Heat a small pan with cold water and when at boiling point drop both vegetables into the water and cook quickly 1-2 minutes.
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02 Drain quickly and refresh under cold water. Drain well again and leave to one side to cool.
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Assemble:
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03 Lay asparagus and corn in alternate layers on a serving plate and cascade with the dressing ingredients.
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Serve:
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04 Take to your guests and allow them to nibble at their leisure.
Notes
Do not overcook the asparagus and baby corn. The whole dish can be made an hour or two in advance. Place in the refrigerator with cling film on the top and keep until required.
