Asparagus Tomato Salad with Zucchini or Cucumber Recipe

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 small zucchini or cucumber, halved and cut into 1/4-inch slices
1 cup grape or cherry tomatoes
1/4 cup sliced green onions
1/4 cup minced 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, optional
2 tablespoons sunflower kernels, toasted, optional 

Directions: Place the asparagus and zucchini "zucchini If not choice of cucumber" 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 or cool cucumber, tomatoes, onions and parsley. 
In a small bowl, whisk the oil, vinegar, garlic, seasoned salt and mustard. Pour over asparagus mixture and toss to coat. 
Sprinkle with Parmesan cheese and sunflower kernels if desired..