Ingredients
1 pound fresh asparagus, cut into 1-inch lengths1 small zucchini, halved and sliced1 cup grape or cherry tomatoes1/4 cup sliced green onions1/4 cup minced fresh parsley3 tablespoons olive oil2 tablespoons red wine vinegar1 garlic clove, minced1/4 teaspoon seasoned salt1/4 teaspoon Dijon mustard1/4 cup shredded Parmesan cheese, optional2 tablespoons sunflower kernels, toasted, optional
Preparation
Place the asparagus and zucchini in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 2 minutes. Rinse in cold water.
In a large bowl, combine the asparagus, zucchini, tomatoes, onions and parsley.
Whisk the oil, vinegar, garlic, seasoned salt and mustard; pour over asparagus mixture and toss to coat. Sprinkle with cheese and sunflower kernels if desired.
