Spring Asparagus Slaw

1 pound asparagus
4 cups shredded green cabbage
1 cup torn radicchio or red cabbage
1/2 cup finely shredded carrot
1/4 cup snipped fresh mint
1/4 cup snipped fresh parsley
1/4 of a small red onion, thinly sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 clove garlic, minced
1/2 teaspoon sugar (optional)
1/2 teaspoon pepper
1 ounce shredded Parmesan cheese

Wash asparagus. Snap off and discard woody bases.

In a medium saucepan bring 1 inch of water to boiling. Place asparagus in steamer basket. Cover; steam asparagus over the boiling water for 4 to 6 minutes or until crisp-tender. Drain. Gently rinse with cool water.

In a large bowl combine cabbage, radicchio, carrot, mint, parsley, and onion.

Divide asparagus spears among 8 salad plates; top with cabbage mixture.

In a screw-top jar combine oil, vinegar, lemon peel, lemon juice, garlic, sugar (if using), and pepper; cover and shake to combine. Pour over cabbage mixture. Top with cheese.

Makes 8 to 10 side-dish servings.