Asian-Style Asparagus Cole Slaw - cooking recipe

Ingredients

1 lb asparagus
4 cups finely shredded green cabbage
1 cup finely shredded red cabbage
1 small carrot, finely shredded
1 celery rib, finely shredded
1/4 cup snipped fresh parsley
1/4 small red onion, thinly sliced
1/4 cup chopped cashews (optional)
1 tablespoon toasted sesame oil
2 tablespoons rice vinegar
1/4 teaspoon pepper

Preparation

Cut off about 1/4 inch of stem ends of asparagus (the ends become fibrous very quickly!).
Rinse asparagus; drain. Cut into 1-2 inch slice; julienne the stems (but not the heads!).
Bring 1 inch of water to boiling in a medium saucepan. Place asparagus in steamer basket; cover and steam for 5 minutes or until asparagus is crisp-tender. Drain. Gently rinse with cool water.
Combine asparagus, green cabbage, red cabbage, carrot, parsley, onion, and cashews in a large bowl. Toss gently with sesame oil, vinegar, and pepper.