1 In a large mixing bowl, toss corn, asparagus and red onion with oil.2  Season with salt and pepper to taste and grill over medium-high heat, turning as necessary, until lightly scored and just tender.3  (The corn will take approximately 10 minutes, onion 5-7 minutes and asparagus 3-5 minutes depending on thickness.)4 Transfer grilled vegetables to a clean cutting board and allow to cool slightly.5  Cut corn off of cob and place back into mixing bowl.6  Cut asparagus into 2-inch pieces and quarter onion slices; then toss with corn.7 Mix in California Ripe Olives and top with pecans just before serving.

Source: California Olive