Charred Corn and Asparagus Salad w/ Garlicky Yogurt Dressing
2 Ears of Corn, Kernels removed
1.5 Cups Asparagus, Sliced into rounds
2 Cups of Canned Chickpeas, Rinsed and Strained
3 Tbsps Greek Yogurt
1 Tbsp Chopped Parsley
1 Tbsp Lemon Zest
1 Large Clove Garlic (About 1 Tbsp) Minced
Step 1: Bring a pot of salted water to a boil and slowly drop in the asparagus. Let cook for 30 seconds-1 minute and remove, transfer immediately to ice water.
Step 2: Heat a cast iron skillet over medium - high heat and drizzle in about 1-2 tablespoons of olive oil. Add the corn and asparagus and toss in the oil. Let the corn and asparagus char slightly in the pan for about 2 or 3 minutes, depending on the heat of your pan, until slightly browned. Add in the chickpeas and season with salt and pepper.
Step 3: In a small bowl mix together the yogurt, lemon zest, garlic and parsley. Remove the cast iron skillet from the pan and mix in the yogurt dressing. Stir to coat thoroughly and serve.