1tsp fresh basil
Using a whisk, combine white wine vinegar,salt, pepper, sugar or honey, water and garlic ; whisking add oil in a stream,whisking until dressing is emulsified. Add chopped leaves of basil and parsley and whisk until combined. Set aside. I like to make the dressing before hand so it has time to develop more flavor.
Wash and trim the wooded parts, cut asparagus into about 1inch pieces
Season with pepper, salt and little olive oil, don’t be afraid to use your hands to coat the veggies evenly.
You can either roast asparagus in the oven at 400F for 5-12 minutes or grill asparagus. Make sure you watch it so it doesn’t get too soft, you want it to be crunchy.
Once you have your veggies ready, you are ready to make the salad.
In a large bowl, combine pasta, asparagus, strained corn, add dressing and fresh basil.If using add fresh cherry tomatoes cut in half. Gently stir to combine. Set aside until ready to serve.