The Chef
Jimmy Bradley of the Red Cat, the Harrison, and the Mermaid Inn.

Servings
Serves 8

Ingredients
6 small Yukon gold potatoes, diced
1 pound thin green asparagus, cut into 11⁄2-inch pieces (green beans can be substituted)
8 ears fresh corn, shucked and removed from the cob
5 ripe plum tomatoes, diced
2 teaspoons chopped fresh thyme leaves
1⁄4 cup extra-virgin olive oil
Salt and freshly ground black pepper

Cooking Instructions
Bring 4 cups cold salted water to a boil in a saucepan, add the potatoes, and cook until tender. Remove the potatoes with a slotted spoon, and place them in a large serving bowl. Repeat the process with the asparagus, adding it to the potatoes. Toast 1 cup of the corn in a large dry nonstick skillet over high heat until slightly browned, about 3 minutes. (Do not overfill the skillet.) Repeat until all the corn is toasted, adding the toasted corn to the potatoes and asparagus. Add the tomatoes, thyme, and oil to the cooked vegetables, season to taste with salt and pepper, and toss together. Serve warm.

Photograph by Richard Pierce