Marinated Asparagus, Hearts Of Palm, And Cherry Tomatoes - cooking recipe

Ingredients

3 lbs fresh asparagus
2 (14 ounce) cans hearts of palm, drained & sliced
1 cup olive oil
1/2 cup cider vinegar
3 garlic cloves, crushed
1 teaspoon pepper
1 1/2 teaspoons sea salt
1 pint cherry tomatoes

Preparation

Snap off the tough ends of the asparagus, and remove scales with a pairing knife or vegetable peeler.
Blanch asparagus in boiling water for 4 minutes, then submerge in cold water to stop the cooking process. Drain well. Asparagus should be crisp-tender.
Combine asparagus & drained hearts of palm and place in a heavy duty zip-top bag.
Combine well the next 4 ingredients, and pour into bag (might want to double your bags so it doesn't leak).
Marinate vegetables, turning bag occasionally for about 8 hours.
When ready to serve - add cherry tomatoes and serve in dressing with a slotted spoon.