Vegan Asparagus Salad for Spring with Tomatoes, Hearts of Palm, and Chives

Directions

Remove about 8 oz. hearts of palm from the jar and put them in a colander to drain. Bring a medium pot of salted water to boil, adding a generous amount of salt to the water Snap one piece of asparagus to see where to trim off the woody ends, then trim other pieces to that same length. Cut asparagus on the diagonal into slices about 1 1/2 inches long. When the water comes to a boil, add the asparagus and cook 2-3 minutes Drain asparagus into a colander. Mix together the lemon juice, red wine vinegar, and Dijon, and then whisk in the olive oil a little at a time to make the dressing. When the asparagus has drained put it in a bowl large enough to hold all the salad and add about 2 tablespoons of the dressing. Stir to coat the asparagus and let it marinate while you prep other ingredients. Slice the hearts of palm into 1/2 inch thick slices; then break the slices into rings or cut them in half if they don’t separate easily. Cut cherry tomatoes in half and slice the chives Gently mix the hearts of palm and tomatoes in with the marinating asparagus and add enough dressing to moisten all the ingredients. Gently mix in the chives, season salad to taste with salt and fresh ground black pepper, and serve. I recommend only making as much of this as you can eat at one meal, because it did not keep that well in the refrigerator.