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Marinated Asparagus, Hearts of Palm, and Cherry Tomatoes

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“Don't know the can sizes of Hearts of Palm so I'll guess... I think there's only 1 size on the store shelf. Enjoy! I think this looks pretty with multi colored heirloom cherry tomatoes! Cooking time is marinating time.”
READY IN:
8hrs 20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Snap off the tough ends of the asparagus, and remove scales with a pairing knife or vegetable peeler.
  2. Blanch asparagus in boiling water for 4 minutes, then submerge in cold water to stop the cooking process. Drain well. Asparagus should be crisp-tender.
  3. Combine asparagus & drained hearts of palm and place in a heavy duty zip-top bag.
  4. Combine well the next 4 ingredients, and pour into bag (might want to double your bags so it doesn't leak).
  5. Marinate vegetables, turning bag occasionally for about 8 hours.
  6. When ready to serve - add cherry tomatoes and serve in dressing with a slotted spoon.

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