Marinated Asparagus and Artichoke/Palm Hearts

• 3 pounds asparagus fresh
• 29 ounces hearts of palm, canned 2 cans, or artichoke hearts, drained and cut into 1/2-inch slices
• 1 pint cherry tomatoes halved
• 1/2 cup olive oil, extra-virgin
• 1/2 cup apple cider vinegar or white vinegar
• 1 1/4 teaspoon salt or to taste
• 3/4 teaspoon black pepper freshly ground, or to taste
• 4 tablespoons honey or maple syrup, or sugar
• 4 tablespoons soy sauce, tamari

1. Steam asparagus until crisp tender, 3 to 5 minutes.
2. Let cool and mix together asparagus, hearts of palm or artichoke and tomatoes on a large plate.
3. Stir together all the ingredients for the sauce until well blended in a medium bowl.
4. Pour over the asparagus mixture, and toss until well coated.
5. Refrigerate for overnight or at least 6 hours.

hearts of palm, tomatoes, olive oil, apple cider vinegar, salt, black pepper, honey, soy sauce

Taken from recipeland.com/recipe/v/marinated-asparagus-artichoke-p-52107 (may not work)