Makes 4 generous servings

 

Salad Ingredients:

1/2 lb. fresh asparagus spears, ends snapped off and cut into diagonal slices (2 cups sliced asparagus)

1 1/2 cups sliced heart of palm (about 8 oz.)

1 cup cherry tomatoes, cut in half

1/4 cup sliced chives or green onion

salt and fresh ground black pepper to taste

 

Dressing Ingredients:

1 1/2 T fresh-squeezed lemon juice

1 tsp. red wine vinegar

1 tsp. Dijon mustard

2 1/2 T extra-virgin olive oil

 

Instructions:

Remove about 8 oz. hearts of palm from the jar and put them in a colander to drain. Bring a medium pot of salted water to boil, adding a generous amount of salt to the water (slightly less than a teaspoon.)

Snap one piece of asparagus to see where to trim off the woody ends, then trim other pieces to that same length. Cut asparagus on the diagonal into slices about 1 1/2 inches long. (You should have about 2 cups, or a little more.) When the water comes to a boil, add the asparagus and cook 2-3 minutes (no longer; use a timer!) Drain asparagus into a colander.

Mix together the lemon juice, red wine vinegar, and Dijon, and then whisk in the olive oil a little at a time to make the dressing. When the asparagus has drained put it in a bowl large enough to hold all the salad and add about 2 tablespoons of the dressing. Stir to coat the asparagus and let it marinate while you prep other ingredients.

Slice the hearts of palm into 1/2 inch thick slices; then break the slices into rings or cut them in half if they don’t separate easily. Cut cherry tomatoes in half and slice the chives (or green onions.)  Gently mix the hearts of palm and tomatoes in with the marinating asparagus and add enough dressing to moisten all the ingredients. (You may not need all the dressing.) Gently mix in the chives, season salad to taste with salt and fresh ground black pepper, and serve. (Remember that the asparagus was cooked in salted water, so this salad will not need too much salt.)

Recipe from Kalyn’s Kitchen