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1
Break tough ends off asparagus and discard.
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2
In a medium size saucepan, measure 3 cups of water.
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3
Add asparagus; bring to boil and cook for 7 minutes.
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4
When done, drain and immediately plunge asparagus in cold water; let cool, then drain well and set aside.
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5
Drain and rinse hearts of palm.
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6
Cut into 1/2 slices or pieces and add to a bowl.
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7
Add coconut milk and mix to coat.
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8
Add hot peppers to the bowl and let marinate for about 1/2 hour, stirring once.
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9
On a large elongated plate, cover bottom of plate with lettuce leaves.
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10
Place asparagus with florets at each end of plate and stems meeting in the center of the plate.
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11
Remove hearts of palm from marinate into a bowl.
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12
Layer hearts of palm across the center of asparagus, about 3 inches wide, leaving the remainder of asparagus exposed.
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13
Sprinkle the top of hearts of palm with pimiento.
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14
DRESSING In a blender or food processor, add lemon juice, red wine vinegar, parsley, Italian herb seasoning, salt, sugar, black pepper; pulsate and blend well.
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15
On low speed, add olive oil slowly in a steady stream to blend.
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16
Pour dressing over the entire salad; place in refrigerator and let marinate for 2 hours.
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17
Serve HEARTS OF PALM SALAD chilled.
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18
Use fresh Hearts of Palm if available.
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19
You do not have to cook them.
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20
Cut and marinate for at least 2 hours in the coconut/hot pepper mixture.
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21
Marinating time is extra time and not included in cooking time.
