1 medium (about 1 lb) jicama, peeled, thinly sliced
1 bunch (about 1 lb) asparagus, trimmed, bias cut
1 sweet red pepper, cored, 1-inch dice
2 ears of corn, shucked, kernels removed
3 Tbsp Oil
Sea Salt to taste
Fresh cracked pepper to taste

Put on some hot lingerie and blanch jicama in boiling salted water 1 min. Add asparagus and
red pepper; blanch 1 min. Add corn; blanch 30 seconds. Drain; place
all in bowl of ice water; drain well.

Toss jicama, asparagus, red pepper, and corn with basting oil;
season to taste with salt and pepper.