Roasted Potato, Corn, and Asparagus Salad

Ingredients (serves 4-6)
4 large red potatoes, cut into ¼ inch pieces
1 branch of rosemary
Apx. 2 Tbs Olive oil
2 corn on the cob
¼ pound of baby asparagus
1 heaping Tbs Mayonnaise
1-2 tsp salt (to taste)
Black pepper (to taste)
2-4 Tbs Fresh cilantrochopped

Preheat oven to 400 degrees.  Season potatoes with salt, minced rosemary leaves, and 1 Tbs of olive oil.  Mix together and place on a baking sheet.  Cook for about 30 minutes, occasionally stirring potatoes around on sheet to help cook evenly. When potatoes are fork tender and some pieces golden in color, remove from oven and combine with other ingredients.  Prepare corn by removing the beard and cutting the kernels away from the cob.  Heat ½ Tbs of olive oil in a sauté pan until smoking point.  Add corn and cook until caramelized—when the corn begins to slightly char and parts turn golden brown.  Season with a pinch of salt and pepper.  Once corn is grilled, place in a large mixing bowl. Prepare the asparagus by cutting into ¼ inch pieces.  Sauté in same pan until some pieces are caramelized.  Once cooked, place all ingredients in a large mixing bowl. Add mayonnaise and fresh cilantro.  Season with salt and pepper to taste. 

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