Ingredients:
- 1 lb fresh asparagus
- 1 can (14 oz) hearts of palm
- ½ cup grape tomatoes
- Classic Dijon vinaigrette (recipe below)
Preparation:
Blanch asparagus by brining to boil ½ inch of water in a saucepan. Place asparagus in boiling water for 1-2 minutes, until bright green. Rinse asparagus in ice -cold water. Roll asparagus in a clean dish towel to dry. Slice asparagus into ½ inch pieces. Drain hearts of palm and discard liquid. Cut hearts of palm into ¼ inch think circles. Wash, dry and slice tomatoes in half. In a large bowl, gently toss asparagus, hearts of palm and tomatoes with the Dijon vinaigrette. Serve. Makes 6 servings.
Classic Dijon vinaigrette
- ¼ cup white wine vinegar or lemon juice
- 1 tsp. Dijon mustard
- 2 Tbsp. chives, chopped
- ¾ cup olive oil
- Salt & Pepper
Preparation:
Wisk all ingredients together.