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Asparagus, Potato and Corn Salad

6/17/2019

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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.
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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. 
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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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    Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!

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