This salad combines blanched asparagus and raw cabbage with a variety of flavors and textures.
In a large pot, bring salted water to a boil. Meanwhile, trim the tough bases off 1 bunch of asparagus. Drop the asparagus into the water and cook until just tender — 1-2 minutes. Remove from the pot and plunge into cold water to cool. Drain.
In a small bowl, mix 3 T. lemon juice with 1 minced clove of garlic. Add 2 T. tahini and whisk to combine. Season with salt and pepper.
Cut a cabbage in half and then thinly slice it to make 3 C. Grate 2 carrots.
Combine the cabbage, carrots and asparagus with the dressing and allow to sit for an hour or longer.
Add 3 T. crumbled feta cheese and 1/2 C. toasted, chopped walnuts or other nuts.
Toss well and serve.