Roasted Asparagus & Corn Salad

  • 1/2  a bundle of thin asparagus stalks
  • 1 small can of corn
  • 1 medium roma tomato
  • 1 ripe avocado
  • 1/2 cup chopped red onion
  • Red wine vinegar
  • EVOO
  • Salt and pepper
  • 2 tbsps chopped cilantro

Set oven to 400 degrees F.

Chop asparagus into bite size pieces.  Drizzle with EVOO and add salt and pepper. Roast for 10 minutes.  Set aside and cool.

Mix all ingredients in a large bowl.  Drizzle with EVOO and red wine vinegar.  Salt and pepper.

Chill in fridge.  Then serve.

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