Asparagus, Corn and Feta Salad
If it feels like the last gasp of summer, that’s because the autumnal equinox is pretty much here. As we pay our respects to the changing seasons, this asparagus, corn and feta salad recipe seems appropriate.
It combines a couple of veggies from the summer harvest for one last hurrah. (Let’s hear it for corn and asparagus in all their nutritious, delicious glory.)
Asparagus is low in calories and loaded with nutrients. It’s a great source of vitamin K and folate, plus vitamins A, C and E. It even packs in some micronutrients like iron, zinc and riboflavin.
Corn is rich in vitamin C, and yellow corn is a good source of lutein and zeaxanthin, two carotenoids that are excellent for eye health. Corn can also spike your blood sugar, so we add it sparingly to this salad as a sweet complement to the earthiness of asparagus and the tanginess of feta for a trifecta of flavor.
INGREDIENTS
- 1 bunch asparagus
- 3 tablespoons olive oil
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1 ear corn
- 1/4 cup feta
- 1 1/2 teaspoons cayenne pepper
DIRECTIONS
- Cut off the bottoms of one bunch of asparagus.
- Place in a mixing bowl and add olive oil, pepper, and salt.
- Toss to coat the spears and place in a single layer on a lined baking sheet.
- Bake at 425°F for 10 minutes.
- Remove from the oven and let cool before chopping into small pieces.
- Boil corn and cut it off the cob. Let cool and add to a bowl with asparagus.
- Add olive oil, feta and cayenne pepper.
- Mix all ingredients until combined.