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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.”
8hrs 20mins

Ingredients Nutrition


  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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