Marinated Asparagus, Hearts of Palm, and Cherry Tomatoes |
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Prep Time: 20 Minutes Cook Time: 460 Minutes |
Ready In: 480 Minutes Servings: 12 |
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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. Ingredients:
3 lbs fresh asparagus |
2 (14 ounce) cans hearts of palm, drained & sliced |
1 cup olive oil |
1/2 cup cider vinegar |
3 garlic cloves, crushed |
1 teaspoon pepper |
1 1/2 teaspoons sea salt |
1 pint cherry tomatoes |
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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