Asparagus & Hearts of Palm Salad


  • 1 lb fresh asparagus
  • 1 can (14 oz) hearts of palm
  • ½ cup grape tomatoes
  • Classic Dijon vinaigrette (recipe below)


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


Wisk all ingredients together.