Slaw is so versatile - as a delicious barbecue meal side, or by itself in a bread roll at lunchtime.
- Cook sliced asparagus (sliced in quarters on an angle) in boiling, salted water for 2 minutes or until just tender to the bite. Drain and plunge into ice cold water to cool.
- Drain well and combine with remaining salad ingredients and the juice of the lemon in a large bowl. Season with salt and pepper and toss well.