The only thing you cook in this salad is the asparagus.
I use my stove top grill pan. Trim the bottoms of the asparagus spears and toss them in a little olive oil and salt and pepper. Get the grill pan hot and then put a single layer on the pan. Grill them for four minutes or so, moving them around so they are heated on all sides. You don't want them to get squishy; just cook them long enough to get some grill marks. Set them aside. When they have cooled, cut them into one inch segments. I like to cut on the bias, which means an angled cut to give them a little flair.
Stand the corn cob on one end and, using a serrated knife, cut the kernels off the cob. (You can save the cobs in the freezer and add them to stocks or soups later.)
Cut the cherry tomatoes in half. Toss everything together in a big bowl and add the basil vinaigrette.
6-8 leaves fresh basil, choppedBlend together using an immersion blender or a regular blender until mixture is emulsified. You may need to add a little more oil. Pour over salad and serve. You also may not need all of the dressing -- your call.
1/4 cup lemon juice
2 tablespoons apple cider vinegar
2 tablespoons honey or brown sugar
pinch of salt
1/3 cup olive oil