Marinated Asparagus and Heart of Palm Side Dish

Here's another festive side dish great for Thanksgiving or Christmas, but so delicious you'll want to eat it every day!

Ingredients

• 1 to 2 lbs fresh asparagus (if using less, save extra marinade in the fridge)
• 1/2 Cup extra virgin olive oil
• 1/4 Cup red wine vinegar
• 1 1/2 tsp sea salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 10.5 oz cherry or grape tomatoes 
• 1 can heart of palm

Instructions

1. Wash and remove ends of asparagus.
2. Place about an inch of salted water in an asparagus cooker and bring to boil. 
3. Place asparagus in the basket and lower into the boiling water. 
4. Boil asparagus for 5 minutes, medium heat, cover and lower heat to medium low for another 3 minutes. 
5. Remove the asparagus in the basket and place the spears in an orderly fashion into a container to marinade overnight. 
6. The next day, cut cherry tomatoes in quarters or grape tomatoes in half and arrange over asparagus.
7. Slice the heart of palm in ¼ inch slices and arranged over asparagus.
8. Enjoy!