Put the red onions, lemon zest and salt in a bowl, let sit 5 minutes. Rinse the onions
and lemon zest and pat dry. Add the lemon juice
, rinsed onions and lemon zest
to a large bowl and toss.
Using a vegetable peeler
, peel the asparagus
stalks into ribbons, coarsely chop
the remaining center pieces and add to bowl with the onions. Add the lettuce, parsley, and olive oil
and serve immediately.