Maple Chipotle Corn and Asparagus Salad

By: Dorine Lam, RDN, MS, MPH

This asparagus salad is healthy and deliciousThis asparagus salad can be eaten warm or cold.


  • 2 tsp expeller pressed
    coconut oil
  • 1 bunch asparagus, cut into two-inch strips
  • 2 ears fresh corn, shaved off kernels

Seasoning #1:

  • 3/4 tsp chipotle powder
  • 1/4 tsp salt
  • 1/7 tsp black pepper

Seasoning #2:

  • 1 Tbsp fresh lemon juice
  • 1 Tbsp Dijon Mustard

Ingredients #3:

  • 1/4 cup Pistachios
  • 2 Tbsp cranraisins
  • 1 Tbsp maple syrup
  • 2 tbsp nutritional yeast


  1. In a medium frying pan, add coconut oil. Heat over medium heat.
  2. Add in the asparagus. Cover with lid and cook for about 1-2 minutes.
  3. Add in the corn and Seasoning #1. Cover with lid again and shake pan to disperse steam and oil.
  4. Add in Seasoning #2.
  5. Cook uncovered until the liquid has absorbed into the veggies or steamed off. Stir occasionally.
  6. Add in Ingredients #3. Mix well. Cook for a minute or so.
  7. Do not overcook the vegetables.
  8. Remove from heat and toss with nutritional yeast. Serve.

© Copyright 2014 Michael Lam, M.D. All Rights Reserved.

This asparagus salad is healthy and delicious