Asparagus Salad

WHY I LOVE THIS RECIPE:  I love this salad because I can make it a day in advance. In addition to being delicious, it is colorful.

Asparagus Salad

Servings: 12

Author: Beverly Sandock

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Ingredients

• 3 lbs asparagus, cut into 1-1½ inch pieces
• 3 cans hearts of palm, cut or sliced into ¾ - 1 inch pieces
• ¼ cup olive oil
• ¼ cup vinegar, any kind
• ¼ cup sugar
• 1 tsp mustard
• 2 cloves garlic, minced
• salt & pepper to taste

Instructions

• Boil asparagus for 3-5 minutes but let it stay a bit crispy. Immediately rinse with cold water. Place in a large bowl.
• Drain hearts of palm and add to asparagus.
• Mix reaming ingredients together and pour over asparagus and hearts of palm.
• Chill until ready to serve.

Notes

I used red wine vinegar when I made it. I also used brown mustard but any would work fine. 
Canned hearts of palm come in a variety of lengths and are cut differently. Cut and separate them to be a bit smaller than the asparagus. Rings or slices both work.

Based on www.kosher.com/recipe/asparagus-salad-5096.