Brush Tantillo Extra Virgin Olive Oil on turkey, then cook on low/med heat until golden brown, about 5 minutes on each side.
Separately, sauté asparagus and garlic in 2 tablespoons Tantillo Extra Virgin Olive Oil on medium heat for 10 minutes, stirring occasionally.
Add red pepper flakes. Combine hearts of palm, cooked asparagus (with garlic), tomatoes, parsley, chives, basil, sea salt, pepper, and remaining Tantillo Extra Virgin Olive Oil.
Let rest 10 minutes and plate over the turkey.
Drizzle Tantillo Bliss over dish. Buon Appetito!