2 tablespoons salt (for water)
2 ears corn, husks and silk removed
8 ounces (more or less to taste) asparagus, ends trimmed and cut in 1 inch pieces
1/2 cup chopped fresh herbs (cilantro, basil, or parsley)
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon honey
1/2 teaspoon salt
black pepper, to taste
Fill a large pot with water and bring it to a boil. Add two tablespoons of salt. Prepare a large mixing dish with cold water and add a few ice cubes.
Add the cleaned corn to the boiling water and boil for about 5 minutes. Remove the corn from the pot and transfer immediately to the ice water bath.
In the same water used for boiling the corn, add the cut asparagus for 2 minutes, just until they’re cooked, but still bright green and crunchy. Remove from the pot and transfer to the ice water bath.
Once the vegetables are cold, remove from the water and let drain. Cut of the kernels off the corn cobs with a sharp knife and add the kernels and asparagus pieces to a large bowl.
In another bowl, whisk the herbs, olive oil, lemon juice, vinegar, honey, salt, and pepper. Drizzle the dressing over the corn and asparagus. Mix together and chill until ready to serve, up to 24 hours in advance.