Asparagus, Potato and Corn Salad

In the summer, some of the best foods are the ones that are light and bright. This asparagus, potato and corn salad is full of colorful vegetables that are tossed in a lemon olive oil dressing. The salad is topped with a parmigiano cheese that gives it a bit of richness and flavor. The salad  is perfect for a large dinner since the salad remains the same consistency through as people are digging in. The dressing is very light which is perfect for a hot summer night. Check out the recipe below in the post.

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In a pot add the potatoes and enough water to cover them completely. Bring the potatoes to a boil and reduce to a simmer cook for an additional 10 minutes or tender and an be pierced by a knife. Drain and rinse under cold water until cooled. Let the potatoes drain completely. On a sheet pan, place the asparagus in a single layer. drizzle olive oil and sprinkle with salt and pepper. Roast for 5 minutes or until bright light green and still slightly firm. Remove from oven and let cool.

Cut the potatoes in half or quarters dependence on the size. Make each piece close to same size. Then cut the asparagus into 1-2" pieces and add to the bowl with the potatoes. Add the potatoes, asparagus and corn to a medium bowl. 

Toss the vegetables with the lemon zest and olive oil. Mix until a uniform coverage of oil. Place into a serving bowl and grate a generous amount of cheese top of the vegetables. serve room temperature or place in refrigerator until ready to serve.

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