Spring Asparagus Salad

• 1 pound asparagus
• 1 ear fresh corn
• 1 cup fresh spring peas
• 2 large vine-ripened tomatos
• cracked black pepper, to taste
• salt, to taste
• 1 tablespoon butter
• 4 tablespoons olive oil, divided
• 1 tablespoon red wine vinegar
• 1/4 cup parmagiano cheese, shredded

1. Trim ends and peel asparagus, if needed. Put on foil-lined cookie sheet and drizzle with 1 tablespoon olive oil. Roast at 450 for about 8 minutes, until crisp-tender.
2. Shuck and silk corn and rub with butter. Wrap tightly in plastic wrap and microwave for two minutes on high. Cool and cut off kernels; set aside.
3. Steam peas until just crisp-tender (about 1 minute); set aside.
4. Slice tomatos and arrange slices on four salad plates. Sprinkle with salt and cracked pepper to taste.
5. Layer asparagus on top of tomatos. Toss peas and corn together and spoon over asparagus. Whisk remaining olive oil and wine vinegar, and drizzle over salads. Top with a sprinkle of Parmagiano.
6. Note: Vegetables can be cooked ahead and refrigerated (or held at room temp for 2-3 hours) before assembly. If refrigerated, let them come back to room temp before assembling.

asparagus, corn, fresh spring peas, tomatos, cracked black pepper, salt, butter, olive oil, red wine vinegar, parmagiano cheese

Taken from food52.com/recipes/3937-spring-asparagus-salad (may not work)