Roasted Asparagus and Charred Corn with Basil, Jalapeño & Shallot Dressing

(Vegan, GF)

I love how well this dish highlights summer produce. Crisp asparagus, sweet corn and a light dressing with tons of basil. Simple, fresh and perfect paired with grilled steak, chicken or fish.

Yield: 3 Servings

Roasted Asparagus and Charred Corn with Basil, Jalapeño & Shallot Dressing

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min


Basil, Jalapeño & Shallot Dressing
  • 1 Jalapeño, diced
  • 1 Shallot, diced
  • 2 Limes, juiced and zested
  • 1 tsp Dijon
  • 1/4 cup Fresh Basil, chopped
  • 1/3 cup Olive Oil
  • Kosher Salt
  • Black Pepper
Remaining Ingredients
  • 1 bunch Asparagus, ends trimmed and cut in half
  • 3 ears of Corn
  • 1/4 cup Pine Nuts, toasted
  • Kosher Salt
  • Olive Oil


Basil, Jalapeño & Shallot Dressing
  1. Sauté jalapeño and shallot in 2 TB of the 1/3 cup olive oil in a pan for 5 minutes, or until soft.
  2. Allow to cool a bit, then transfer to a mason jar with the remaining ingredients.
  3. Shake ingredients until combined, and season with salt and pepper to taste. 
  1. Preheat oven to 450F.
  2. Toss asparagus in olive oil and salt and roast for about 7 minutes.
  3. Rotate corn directly over the stove flame until charred, then cut off of the cob.
  4. Plate asparagus and corn, drizzle with dressing and top with pine nuts.

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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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