Roasted Corn Asparagus and Spring Onion Salad
Ingredients
- 4 purple spring onions, trimmed and quartered
- 6 Tbs. (3 fl. oz./90 ml) olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper
- 4 ears of corn, husks and silks removed
- 1 lb. (500 g) asparagus, trimmed
- 4 tsp. balsamic vinegar
- 1/2 lb. (250 g) bocconcini, drained, at room temperature
- 3 radishes, trimmed, halved and thinly sliced
Instructions
Roasted Corn, Asparagus and Spring Onion Salad serves 4 original recipe by Williams-Sonoma.
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