Asparagus Salad
Servings: 12
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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.
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.