Asparagus Tomato Salad

Contributed by Carol Nield

1# fresh asparagus, trimmed and cut into 1-inch pieces 1 small zucchini, halved and cut into 1/4-inch slices 1 cup grape or cherry tomatoes 1/4 cup green onions 1/4 cup fresh parsley 3 tablespoons olive oil 2 tablespoons red wine vinegar 1 garlic clove, minced 1/4 teaspoon seasoned salt 1/4 teaspoon Dijon mustard 1/4 cup shredded Parmesan cheese 2 tablespoons sunflower salted kernels Steam zucchini and asparagus for 2 minutes.  Rinse in cold water. Combine asparagus, succhini, tomatoes, onions and parsley.  Whisk oil, vinegar, garlic, seasoned salt, and mustard.  Pour over asparagus.  Sprinkle with cheese and sunflowers.