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