Marinated Asparagus, Hearts of Palm, and Cherry Tomatoes

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.

• Ready In: 8 hrs 20 mins
• Serves: 12

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.