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Break tough ends off asparagus and discard. In a medium size saucepan, measure 3 cups of water. Add asparagus; bring to boil and cook for 7 minutes. When done, drain and immediately plunge asparagus in cold water; let cool, then drain well and set aside. Drain and rinse hearts of palm. Cut into 1/2 slices or pieces and add to a bowl. Add coconut milk and mix to coat. Add hot peppers to the bowl and let marinate for about 1/2 hour, stirring once. On a large elongated plate, cover bottom of plate with lettuce leaves. Place asparagus with florets at each end of plate and stems meeting in the center of the plate. Remove hearts of palm from marinate into a bowl. Layer hearts of palm across the center of asparagus, about 3 inches wide, leaving the remainder of asparagus exposed. Sprinkle the top of hearts of palm with pimiento. DRESSING In a blender or food processor, add lemon juice, red wine vinegar, parsley, Italian herb seasoning, salt, sugar, black pepper; pulsate and blend well. On low speed, add olive oil slowly in a steady stream to blend. Pour dressing over the entire salad; place in refrigerator and let marinate for 2 hours. Serve HEARTS OF PALM SALAD chilled. Use fresh Hearts of Palm if available. You do not have to cook them. Cut and marinate for at least 2 hours in the coconut/hot pepper mixture. Marinating time is extra time and not included in cooking time.
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Tender palm hearts — salads, vegan ceviche, gratins
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Tender palm hearts — salads, vegan ceviche, gratins
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking