Thursday, March 18, 2010

Marinated Asparagus, Tomatoes, and Hearts of Palm

This is another Pioneer Woman recipe. I can't rave about her enough!  It is becoming asparagus season here and this was a recipe I wanted to try.  Sometimes I just have an urge for a salad that isn't so leafy and this hit the spot. I think it turned out great. 

Marinated Asparagus, Tomatoes, and Hearts of Palm
From: The Pioneer Woman

1 1/2 lb fresh asparagus
1 can (14oz) hearts of palm, drained and cut into 1/2 inch slices
1/2 pint cherry tomatoes, halved
1/4 cup vegetable oil
1/4 cup white vinegar
1/2 tsp salt
1/8 cup sugar
1/8 cup soy sauce

1.  Steam asparagus until tender crisp.  Let cool.

2. Combine oil, vinegar, salt, sugar, and soy sauce.

3. Place asparagus, hearts of palm, and tomatoes in a large plastic bag.  Pour sauce over asparagus mixture.

4. Refrigerate for 8 hrs and serve.


Ashley's Cooking Adventures said...

Yum! I love all these veggies. Will definitely be trying this one!

Anonymous said...

Made my mouth water.
Thanks for your comments.

Karen said...

I like this - nice and light and very different from a 'traditional' salad. I used some hearts of palm a while back and made risotto - it was delish1


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