Step 1

Blend or process ingredients until smooth; season to taste.

Step 2

Place asparagus and corn in a large bowl; drizzle over olive oil, toss to coat. Season.

Step 3

Cook asparagus and corn on a lightly oiled heated chargrill pan or barbecue flat plate until slightly charred (asparagus still bright green). When cool enough to handle, cut kernels from the cob with sharp knife in chunks.

Step 4

To serve, layer tomatoes on a platter, season with salt and pepper. Top with asparagus, corn, mozzarella and basil; drizzle with some of the pistachio pesto.