Healthy asparagus ribbon salad

Delight your taste buds with this refreshing asparagus ribbon salad recipe. Packed with fresh flavors and vibrant colors, a healthy choice for any meal.

Ingredients:

• 1/60g pancetta
• 1/2 cup fresh corn kernels
• 7 asparagus spears, medium in size with ends trimmed
• 1 1/2 tablespoons olive oil
• 1/2 tablespoon white wine vinegar
• 1/4 teaspoon granulated sugar
• 1/4 teaspoon fresh cracked black pepper
• 1 dash salt

Instructions:

1. Cook the pancetta in a skillet over medium-high heat until it becomes crispy, which should take around 3-5 minutes. Once the pancetta has reached a bacon-like crispiness, take it out of the skillet, let it cool down, then chop it into small, crispy bits.
2. Using the same skillet that you used for the pancetta, roast the corn kernels in the rendered fat left from the pancetta to coat them. Cook the corn kernels over medium-high heat for 10-12 minutes, stirring occasionally to ensure even browning. Remove from heat and let it cool down.
3. Create asparagus ribbons by holding the asparagus from the base and using a vegetable peeler to slice along its length, applying gentle pressure. Continue making ribbons until all asparagus is sliced.
4. Make the white wine vinaigrette by combining olive oil, white wine vinegar, sugar, black pepper, and salt in a small bowl. Mix the ingredients together using a whisk or fork until well combined.
5. In a medium bowl, mix the corn, asparagus ribbons, and quartered cherry tomatoes with the white wine vinaigrette until the vegetables are evenly coated. Sprinkle the chopped pancetta and freshly grated parmesan on top before serving.

Summary:

• Calories: 344 kcal
• Fat: 27 g
• Protein: 7 g
• Carbs: 24 g
• Potassium: 459 mg
• Magnesium: 36 mg