Spring Asparagus Slaw

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very good - next time - cook the asparagus ahead of time so it is at room temp or so...

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Ingredients

  • 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

Preparation

Step 1

1. 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.

2. In a large bowl combine cabbage, radicchio, carrot, mint, parsley, and onion. Divide asparagus spears among 8 salad plates; top with cabbage mixture.

3. 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.

Nutrition Facts
Servings Per Recipe 8 to 10 side-dish servingsCalories 76, Total Fat (g) 5, Saturated Fat (g) 1, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 0, Cholesterol (mg) 3, Sodium (mg) 56, Carbohydrate (g) 6, Total Sugar (g) 4, Fiber (g) 2, Protein (g) 3, Vitamin A (DV%) 0, Vitamin C (DV%) 45, Calcium (DV%) 6, Iron (DV%) 7, Percent Daily Values are based on a 2,000 calorie diet

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