1Trim asparagas, peel woody ends if needed. Blanch in salted boiling water about 1 1/2 minute. Remove asparagus to a bowl of ice water to stop cooking. After it has cooled, remove & dry well in dish towel. Cut on a diagonal ~ 1/2 - 1 inch.
2In bowl, add asparagas, drained & rinsed corn, & onion. Salt & pepper to taste.
3In small bowl mix rice vineage & sugar & s&p. Mix well to dissolve sugar. Add to asparagas mixture. Refrigerate until ready to eat.
4Just prior to serving, chiffonade 1/8 - 14 cup of basil in small slice & add to mixture. Serve.