Corn and asparagus salad

I made this to take to my in-laws for the fourth and it's always light and refreshing! This recipe was inspired by a salad I had a few years ago at Foster's market.

Corn and asparagus salad
Ingredients:
Makes about 8 side dish servings
6 ears yellow or white corn
1 bunch asparagus (about a pound or so) with woody part of stems removed
1 diced green onion
1 tsp parsley chopped
1 tsp basil chopped
3 tbsp olive oil
2 tbsp red wine or white vinegar
salt and pepper to taste

Directions:
Trim excess cornsilk so that it doesn't char while grilling. Grill corn over high heat for 20 minutes, flipping corn every 5 minutes. Remove from heat and allow to cool. Coat asparagus in 1tbsp olive oil and salt and pepper. Grill asparagus over high heat for about 4 minutes, flipping once midway through cooking. Remove and allow to cool.Combine herbs, onion, olive oil and vinegar in medium bowl. Mix through. Cut asparagus on the bias into 1 inch pieces. Shuck corn and hold lengthwise with one end rested on cutting board. Using a sharp knive, start at the top and slice downward along the cob to remove the kernels. Continue rotating the cob until all kernels have been removed. Toss veggies in the herb mixture to coat. Salt and pepper to taste. Chill before serving.