I hope that everyone had a great weekend! Mine was action packed…literally, even, as we saw The Expendables 2 on Friday. Did it ever deliver. It was everything I was hoping it’d be. The best part was seeing it on its opening day with a group of people who all had the same idea about the movie. The entire theater laughed and yelled in unison – it was a great experience. All of those guys have still got it, especially Van Damme. That guy did not disappoint in the level or amount of roundhouse spin kicks. On Saturday, I went with my friend Valerie to see The Kills, who absolutely ruled. It was an outdoor concert on a day with absolutely gorgeous weather, so you really couldn’t ask for more. Sunday, Kramer and I slept in, caught up on Louie, and met up with some friends for drinks at The Richardson (followed, of course, by Breaking Bad).
This salad was inspired by a combination of hot days and laziness. I just didn’t feel like putting flame to food, I suppose, and besides, this red sweet corn and asparagus were both so delicious that they really didn’t need much. I shaved the asparagus paper thin, tossed everything in lemon juice, olive oil, salt, and pepper, and served it alongside the salt-roasted salmon that I posted last week. Kramer said it was one of the best all around meals that I’ve ever made – that’s high praise, indeed.
Val & I at the concert.
And dinner beforehand in Chelsea.
We got these deviled eggs with trout roe that were deeeelicious.
The Kills, killing it.
Remove the kernels from the ears of corn and shave or thinly slice your asparagus. Toss together in a bowl.
Toss the vegetables with lemon juice, olive oil, salt, and pepper.
Serve with a few flakes of sea salt and a bit more ground black pepper.
- 1 large bunch of thick asparagus
- 2-3 ears of sweet corn (I used sweet red corn)
- 2-3 tablespoons olive oil
- juice of ½ lemon
- 3-4 scallions, thinly sliced
- pinch of sea salt and freshly ground black pepper, plus more for garnish
- Cut the kernels off of the ears of corn and place in a bowl. Use a peeler to remove the outer layer of skin from the asparagus, then, holding the asparagus firmly on your work surface, peel away thin layers of it until you reach the white inner stalk, then flip it over and do the other side. Place all of the peeled layers in a bowl with the corn.
- Toss the vegetables with the olive oil, lemon juice, scallions, salt, and pepper. Taste, adjust seasonings as necessary, and serve. This can be made ahead of time and kept in an airtight container in the fridge for up to 24 hours.