Ingredients

• 8 ounces fresh asparagus, trimmed, cut into 2-inch pieces (about 2 cups)
• 1 pound Italian plum tomatoes, cut into 1/4-inch slices
• 14-ounce can hearts of palm, rinsed and drained
• 1/4 cup thinly sliced yellow onion

  Dressing Ingredients:

• 1/4 cup red wine vinegar
• 2 tablespoons dry red wine (regular or nonalcoholic)
• 2 teaspoons sugar or sugar substitute
• 1/4 teaspoon pepper

Directions

1. Steam asparagus for 3 minutes, or until tender-crisp. Immediately put asparagus in a shallow glass baking dish.
2. Add a layer of tomatoes, then one of hearts of palm, and one of onion.
3. In a small bowl, whisk together dressing ingredients until sugar has dissolved. Pour over vegetables.
4. Cover dish and refrigerate for 30 minutes, stirring occasionally.