Step 1

Wash asparagus, discarding woody ends. Break into bite size pieces.

Step 2

Blanch asparagus by boiling in salted water for 1 to 2 minutes. Immediately transfer asparagus into ice water to stop the cooking process.

Step 3

Once asparagus is cold to touch, drain and pat dry.

Step 4

In a bowl, mix together sugar, olive oil, red wine vinegar, Dijon mustard, salt and pepper (to taste).

Step 5

Add asparagus and corn, and mix until the vegetables are coated.

Step 6

Serve immediately or chill in refrigerator until ready to eat.