Wash asparagus, discarding woody ends. Break into bite size pieces.
Blanch asparagus in salted water for 1 to 2 minutes.
Immediately transfer asparagus into ice water to stop the cooking process.
Once asparagus is cold to touch, drain and pat dry.
In a bowl, mix together sugar, olive oil, red wine vinegar, Dijon mustard, salt and pepper (to taste).
Add asparagus and corn, and mix until the vegetables are coated.
Serve immediately or chill in refrigerator until ready to eat.