How you prepare and serve this dish is up to you - have fun with it. I like to use a peeler to shave the Asparagus and Apple, thinly slice the Radish to get circles of color, shave the parmesan for big, salty bites, and drizzle the Balsamic Vinaigrette over.
You could totally just dice all the ingredients, mix them up in a bowl and call it a day. Decisions like these are up to the person making the dish - don't let anyone ever tell you otherwise!
Since we are drizzling a dressing over and not coating the ingredients with it, we want a nice pinch of salt and pepper to season the final dish with. A light spritz of olive oil or lemon juice before seasoning will help the salt and pepper stick.