INGREDIENTS
3
ears corn, shucked
2
bunches asparagus, ends trimmed and cut in 1 inch pieces
1/2 cup
chopped fresh herbs (cilantro, basil, parsley, whatever you like)
1/4 cup
olive oil
1 tbsp
lemon juice
1 tbsp
rice wine vinegar
1 tsp
honey (can replace with sugar or agave)
1/2 tsp
kosher salt
1/4 tsp
black pepper