Marinaded Asparagus and Heart of Palm
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- 3lb Asparagus
- 28oz can heart of palm cut into 1/4 inch slices
- 1C vegetable Oil
- 1/2C cider vinegar
- 3cloves garlic crushed
- 1 1/2t salt
- 1t black pepper
- topping-tomato, artichoke hearts, mini corn
- Blanch aspagagus. Place in Zip Lock with all other ingredients. Chill 8 hours. Serve on platter and top with toppings.
This recipe is a personal recipe added by amyallen and has not been tested or endorsed by MyRecipes.
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Marinaded Asparagus and Heart of Palm Recipe at a Glance
- COURSE: Appetizers