The Examiner: Simple Spring Sides When You Can't Help But Dream of Summer
There is no better way to celebrate an unseasonably warm spring than to pretend its summer and start eating like it. Nothing reminds me more of summer than sitting on my back porch and husking ears of corn. Corn is at its sweetest (and cheapest) in the summer months, and takes on another level of flavor when it is slightly charred over a barbecue - or in this case, a cast iron skillet.
With warmer weather seemingly here to stay, I decided to celebrate spring with this simple charred corn and asparagus salad with garlicky yogurt dressing. The yogurt is whipped with lemon zest, which provides a necessary acidity that pairs perfectly with the sweetness of the corn and creaminess of the yogurt. Mix in the quintessential spring vegetable, asparagus, and you have an easy and filling spring salad that celebrates the season to come.
2 Ears of corn, kernels removed
1.5 Cups asparagus, sliced into rounds
2 Cups of canned chickpeas, rinsed and strained
3 Tbsp's greek yogurt
1 Tbsp chopped parsley
1 Tbsp lemon zest
1 Large garlic clove (or 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 heat and mix in the yogurt dressing. Stir to coat thoroughly and serve.