Serves 10 – 12
3 lbs. fresh asparagus
2 – 14.4 oz. hearts of palm, drained and cut into ½ inch slices
1 pint cherry tomatoes, halved
Steam asparagus till crisp tender. Cool and combine with hearts of palm and tomatoes.
Combine the following:
½ cup vegetable oil
½ cup cider or white vinegar
1 ½ teaspoon salt
1 teaspoon pepper
¼ cup sugar
¼ cup soy sauce
Pour over asparagus mixture. Chill 8 hours.
http://thepioneerwoman.com/cooking/marinated-asparagus-and-hearts-of-palm/