Source: dLife

Asparagus takes the spotlight in this salad that's tossed with flavor and color.

Servings

1 lb fresh asparagus
1 lb fresh shredded cabbage (4 cups)
8 oz Cabbage, red, fresh, leaf , torn (or radicchio)
0.5 cup shredded carrots
1 oz fresh mint
0.25 cup chopped parsley
0.25 red onion , thinly sliced
2 tbsp olive oil
2 tbsp balsamic vinegar
0.5 tsp fresh lemon peel , finely shredded
1 tbsp fresh lemon juice
1 medium garlic cloves , minced
0.5 tsp black pepper
0.25 cup low sodium parmesan cheese

1 Snap off and discard woody bases from asparagus. If desired, scrape off scales from asparagus spears.
2 In medium saucepan, bring 1" of water to boil. Place asparagus in steamer basket. Cover and steam asparagus over the boiling water for 4 to 6 minutes or until crisp tender.
3 Drain and gently rinse with cool water.
4 Meanwhile, in large bowl, toss cabbage, radicchio, carrot, mint, parsley, and onion.
5 Divide asparagus spears between salad plates and top with cabbage mixture.
6 In small bowl, whisk oil, vinegar, lemon peel, lemon juice, garlic, and pepper.
7 Pour over cabbage mixture. Toss to coat. Sprinkle slaw with Parmesan cheese.