Asparagus and Tomato Salad

 

Asparagus is usually prepared cooked, but it's actually great in raw preparations. There's no worrying about losing that crunch and snap. It also has a milder, less grassy taste uncooked. 

Asparagus isn't traditionally a salad base, but it works well with fresh tomatoes to create a salad that's different in flavor and texture from your classic salad combinations. 

Thanks to the tasty nature of the two main components, a lot of herbs or spices are not required. These ingredients stand on their own. 

If you want your salad to be really fancy you could just use the asparagus tips and save the stalks for some other dish. 

A great thing to know about preparing asparagus is that there is generally a much larger useful portion than most people realize. 

We're told to snap it and the part that breaks off at the bottom should be discarded. But I often find that a lot of useful stalk is left on the bottom. Save those pieces nad cut them into chunks. If your knife goes through pretty easily you can use those pieces in a boiled or braised preparation. Don't use any pieces where your knife encounters any real resistance. 

1 bunch asparagus, cut on the bias
1/2 cup frozen corn kernels
3 vine tomatoes, diced
1 shallot, diced
3 cloves garlic, minced
1 poblano, diced
1 jalapeno, minced
1/2 can red beans, rinsed
2 tbls olive oil
1 tbl hot sauce
2 1/2 tsps salt
1 tsp italian seasoning
1 tsp black pepper

Combine all. Allow to rest in the fridge for several hours to let the tomatoes release their juices and to allow for the corn to thaw.