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| Farmstand Salad served with grilled pork tenderloin and chimichurri |
1 1/2 pounds asparagus, tough ends removed, cut into 1-inch pieces
1 cup grape tomatoes, cut in half
1/4 cup basil, cut into ribbons
3 tablespoons minced red onion
1 tablespoon fresh lemon juice
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
Steam the corn and asparagus separately in the microwave by placing the cut veggies in a glass bowl and tightly covering with plastic wrap. Cook until tender-crisp. (I use Zip n' Steam bags by Ziplock for this step - they're awesome for cooking fresh veggies - just throw them away when you're done - and they cost only about 30 cents each). Cool the veggies quickly by straining in a fine sieve and running cold water over them. Place in a large bowl; add tomatoes and basil.
