I could never keep Asparagus long enough in my refrigerator to cook them, I always buy it and forget about it until the following weekend when I clean my drawers and say ohhhh there they are!!

So this time I made sure to keep them visible so they would be in my face every time I open the door of the refrigerator.

Also had a bag of frozen corn in the freezer I needed to start using, and had mixed colors of bell peppers and these also have a short shelf life.

So I roasted the bell peppers and added them to the corn and asparagus and this salad was born.

I paired it as a side dish with my easy to prepare chicken kebab and baba ghanoush.

Salad

.2-3 lb. asparagus chopped to 2 inches

.3-4 cups frozen corn

.2 roasted yellow peppers

.4 tbsp. olive oil

.2 medium shallots chopped

.1 tsp. paprika

.1 tsp. chili powder

.1/2 tsp. salt

Dressing

.2 tbsp. olive oil

.1/4 cup fresh lemon juice

.1 clove garlic, minced

.1 tbsp. chopped flat leaves parsley

.1 tbsp. fresh chopped thyme

.1/2 tsp salt

.1/2 tsp. pepper

.1 tbsp. lemon zest

Preheat oven broil on high.

Line up baking sheet with thick layer of aluminum foil, spray with non-stick vegetable spray.

Wash and dry bell pepper and place on the baking sheet, broil for 10 minutes or until all side blistered making sure to turn it every few minutes.

Remove and set aside to cool.

On medium high heat, in a large sauté pan, heat olive oil add chopped shallots, add salt and sauté for few minutes or until light golden.

Add chopped asparagus and cook for 3-5 minutes, mix in paprika and chili powder… In the main time peel, deseed and chop the bell peppers.

Add to the pan and mix with the asparagus.

Add corn mix and cover to cook for 4 minutes.

Make the dressing

In a measuring cup add olive oil, minced garlic, lemon juice, chopped parsley, chopped thyme, salt, pepper, and lemon zest, and whisk well.

Turn off the heat, add the dressing to the pan, mix well, cover and let it stand for 5 minutes for the flavor to incorporate… Enjoy!