Rice-Noodle Salad with Shrimp and Asparagus

Most any cool rice-noodle salad is great for us in the summer. We've made this off-and-on since it was in the magazine, and here's what we've changed. Thin-slice the herbs rather than chopping. Add 1/3c basil, if you have it. Have everything prepped & at room temp, keeping the five components separate til serving (noodles, dressing, shrimp, greens, nuts). Rather than toss all together, put noodles in serving bowls then top with portions of greens, shrimp, nuts (as if you were serving VN bun). Then put dressing on top.