Asparagus Slaw

1 lb. asparagus
4 c. shredded green cabbage
1 c. red cabbage, shredded
1/2 c. finely shredded carrot
1/4 c. snipped fresh mint
1/4 c. snipped fresh parsley
1/4 of a red onion, sliced thinly
2 TBS. olive oil
2 TBS. balsamic vinegar
1/4 tsp. shredded lemon peel
1 TBS. lemon juice
1 clove garlic, minced
1/2 tsp. sugar
1/2 tsp. pepper
1 oz. shredded Parmesan cheese

Wash asparagus. Snap off and discard woody bases. Cut into bite-size chunks. In a medium saucepan bring 1" of water to a boil. Place asparagus in steamer basket. Cover; steam asparagus over the boiling water for 4-6 minutes until crisp-tender. Drain. Gently rinse with cool water.
In a large bowl combine asparagus, cabbages, carrot, mint, parsley and onion. In a screw-top jar combine oil, vinegar, lemon peel, lemon juice, garlic, sugar and pepper; cover and shake to combine. Pour over salad mixture just before serving. And mix in cheese.