This simple little side has become a staple in our meal repertoire.
It’s perfect with grilled chicken or fish, but it’s also pretty tasty on its own…the next day…straight from the fridge.

Aren’t those peas gorgeous? They were grown on a local farm about 10 minutes from my house.

Really, this is the perfect spring dish…when you can find all three of these ingredients at your local Farmer’s Market. I’m failing you by finally sharing this halfway through October. My apologies – when I first discovered this little combo, I didn’t have anything clever to tell you about it. I still don’t, but this is one of those recipes you just can’t miss.

Peas, Asparagus, & Basil

Adapted slightly from Gourmet
Serves 4ish
1/4 cup finely chopped shallots (about 2)
3 tablespoons olive oil
2 pounds asparagus, trimmed and cut into 1-inch pieces
3/4 pound shelled fresh peas (2 1/2 cups; 1 3/4 pound in pods) or 1 (10-ounce) package thawed frozen peas
1/2 teaspoon fine sea salt
Handful of torn basil leaves (about 3/4 cup)
1/4 cup grated parmesan
Preparation
Heat olive oil in a medium saute pan over medium heat. Add shallots and cook until tender, about 4 minutes.
Stir in asparagus, peas, sea salt, and 1/4 teaspoon pepper. Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes. Stir in basil, cheese and sea salt to taste.

There’s nothing very complex about this salad. It’s simple and clean, but there’s also something kind of elegant about it. It’s my favorite type of salad. What’s special about it, and the reason I’m sharing it with you, is its unique combination of ingredients…heirloom tomatoes and cherries.
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So…I’ve been soul searching (and, no, I haven’t found any yet).

For me, matters of the heart/soul/mind require quiet contemplation. It’s not that I don’t confide…it’s more that I wait until I have most of the pieces figured out before I let anyone else in to help. This drives Andrew crazy, by the way.

I tell you this not because I’ve figured everything out, but to explain my silence here. I have been cooking. I’ve been trying new recipes and perfecting old ones. I’ve even been taking photographs to share them with you. I just didn’t feel like I had anything to say. Which is kind of a problem if you’re a blogger.
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While in the check out line yesterday, the clerk somehow thought it appropriate to ask me what I do for a living.

Does anyone else find that question rude?
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Like mac and cheese, potato salad, and pinto beans, this corn salad has made it to the must-cook list in my bbq dinner repertoire.

Since the combo of roasted corn, feta, basil, red onion, and tomatoes lends itself so well to experimentation, I’m hard-pressed to commit to one specific recipe.

Instead, I’ll give you a foundation and you can take it from there.

First, roast 2 ears of corn on the grill. Do not remove the husks! Plop those suckers straight on the grill and let the husks get nice and crispy, rotating to brown each side. After about 5 minutes, remove the corn and allow to cool.

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