Tuesday, May 10, 2011
It's been a while since I first saw this beautiful dish on Elizabeth's Blog, Dutch Oven, and bookmarked it. I had to wait for asparagus season and now that's in full swing here in Virginia, I decided to finally make this marinated veggie dish. It was very fresh and the combination of tomatoes, hearts of palm, and asparagus made it very light and refreshing. It's an excellent summer side dish or vegetarian dinner!
Marinated Asparagus, Tomatoes, and Hearts of Palm
As seen on Dutch Oven, From Pioneer Woman
1 1/2 lb fresh asparagus
1 can (14 oz) hearts of palm, drained and cut into 1/2 inch slices
1/2 pint cherry tomatoes, halved
1/4 cup vegetable oil (I used olive oil)
1/4 cup white vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup soy sauce
1/8 cup sugar
Steam asparagus until tender crisp (about 12 minutes). Allow to cool. Meanwhile, combine oil, vinegar, salt, sugar, and soy sauce.
Place cooled asparagus, hearts of palm, and tomatoes in a large plastic bag. Pour sauce over veggies. Refrigerate for 8 hours and serve.