Snap off the tough ends of the asparagus, and remove scales with a pairing knife or vegetable peeler.
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.
Combine asparagus & drained hearts of palm and place in a heavy duty zip-top bag.
Combine well the next 4 ingredients, and pour into bag (might want to double your bags so it doesn't leak).
Marinate vegetables, turning bag occasionally for about 8 hours.
When ready to serve - add cherry tomatoes and serve in dressing with a slotted spoon.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	201.14 Kcal (842 kJ)
Calories from fat	167.98 Kcal
		% Daily Value*
Total Fat	18.66g	29%
Sodium	295.52mg	12%
Potassium	386.09mg	8%
Total Carbs	7.23g	2%
Sugars	3.83g	15%
Dietary Fiber	2.67g	11%
Protein	2.72g	5%
Vitamin C	10.9mg	18%
Iron	2.4mg	13%
Calcium	33.6mg	3%

Amount Per 100 g
Calories	116.11 Kcal (486 kJ)
Calories from fat	96.97 Kcal
		% Daily Value*
Total Fat	10.77g	29%
Sodium	170.59mg	12%
Potassium	222.87mg	8%
Total Carbs	4.17g	2%
Sugars	2.21g	15%
Dietary Fiber	1.54g	11%
Protein	1.57g	5%
Vitamin C	6.3mg	18%
Iron	1.4mg	13%
Calcium	19.4mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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