• 4 ears corn , kernels removed
• 1 1/2 pounds asparagus , tough ends removed, cut into 2-inch pieces
• 1 cup cherry 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

In a large saucepan filled with salted boiling water, cook corn kernels four minutes. Add asparagus and continue cooking an additional three minutes. Strain, then blanch by submerging in a large bowl of ice water. When cool, strain and shake off excess water. Place in a large bowl; add tomatoes and basil.

In a small bowl, combine red onion, lemon juice, olive oil and a pinch of salt. Pour over corn mixture, season generously with salt and pepper, toss, and serve.