Rice-Noodle Salad with Shrimp and Asparagus

Ingredients

• 3 cups (3-inch) diagonally sliced asparagus (about 1 pound)
• 8 ounces uncooked fine rice noodles or angel hair pasta
• 1/2 cup fresh lime juice
• 2 tablespoons minced peeled fresh ginger
• 1 1/2 tablespoons vegetable oil
• 1 teaspoon salt
• 3/4 teaspoon crushed red pepper
• 1/2 teaspoon pepper
• 2 garlic cloves, minced
• 1 pound medium shrimp, cooked and peeled
• 1 medium cucumber, peeled, halved-lengthwise, seeded, and sliced
• 1 cup shredded romaine lettuce
• 1/2 cup thinly sliced radishes
• 1/2 cup sliced green onions
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped fresh mint
• 3 tablespoons chopped unsalted, dry-roasted peanuts

Preparation

1. Steam asparagus, covered, 1 1/2 minutes. Set aside.
2. Cook noodles in boiling water 1 1/2 minutes; drain. Rinse under cold water. Drain well.
3. Combine lime juice and next 6 ingredients (juice through garlic) in a large bowl, and stir well with a whisk. Add asparagus, cooked noodles, shrimp, and next 6 ingredients (shrimp through mint), and toss well. Sprinkle with chopped peanuts.
4. Note: Cherry tomatoes, steamed sliced carrots, broccoli florets, sugar snap peas, or green beans may be substituted for asparagus.