Marinated Asparagus & Hearts of Palm Salad

1 pound trimmed asparagus
1 14 to 16 oz. can hearts of palm, drained and cut
into 3/4 to 1 inch rounds
cherry tomatoes
3/4 cup vegetable oil
1/2 cup cider vinegar
3 cloves crushed garlic
1 1/2 tsp salt
1 tablespoon ground pepper
red leaf lettuce to line platter


The day before serving, cook the asparagus until just tender, and plunge in cold water. Place the asparagus, hearts of palm, and tomatoes in a large flat pan. Mix the oil, vinegar, garlic, salt, and pepper and pour over the vegetables. Marinate in refrigerator for 24 to 36 hours.

To serve, line a large platter with lettuce. Arrange drained vegetables on lettuce.

-author unknown