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


  1. Blanch aspagagus. Place in Zip Lock with all other ingredients. Chill 8 hours. Serve on platter and top with toppings.
April 2013

This recipe is a personal recipe added by amyallen and has not been tested or endorsed by MyRecipes.

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