- 1 bunch fresh asparagus
- 1 cup frozen corn kernels
- 2 tablespoons olive oil
- 1 cup diced onions
- 1/4 cup balsamic vinegar
- Salt and pepper to taste
Snap off the ends of the asparagus and discard. Slice asparagus spears on the diagonal into 2-inch pieces. Blanch in a large pot of salted boiling water until tender crisp, 1 to 2 minutes. Remove from pot with a slotted spoon and put into a large mixing bowl.
Thaw the corn at room temperature or add to the boiling water in the pot and cook for 30 seconds to thaw. Drain and add to asparagus.
Heat the olive oil in a 12-inch skillet, add the onions and cook until onions are caramelized. Stir in the balsamic vinegar and reduce until the vinegar is syrupy. Add to the asparagus mixture, and mix thoroughly. Add salt and pepper to taste. Serves 4 to 6.