Marinated Asparagus, Hearts Of Palm, And Cherry Tomatoes

1. 1

   Snap off the tough ends of the asparagus, and remove scales with a pairing knife or vegetable peeler.

2. 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. 3

   Combine asparagus & drained hearts of palm and place in a heavy duty zip-top bag.

4. 4

   Combine well the next 4 ingredients, and pour into bag (might want to double your bags so it doesn't leak).

5. 5

   Marinate vegetables, turning bag occasionally for about 8 hours.

6. 6

   When ready to serve - add cherry tomatoes and serve in dressing with a slotted spoon.

* Per serving · 4 servings · Values may vary.

No additional tips available.