Marinated Asparagus, Hearts Of Palm, And Cherry Tomatoes

• 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

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.

fresh asparagus, hearts of palm, olive oil, cider vinegar, garlic, pepper, salt, tomatoes

Taken from www.food.com/recipe/marinated-asparagus-hearts-of-palm-and-cherry-tomatoes-264573 (may not work)