Ingredients
- 1 lb. fresh asparagus
- trimmed
- 2 Tbs. extra virgin olive oil
- Salt to taste
- 4 oz. fettuccine-style rice noodles
- 2 medium-sized carrots
- peeled and thinly cut into matchsticks
- 2 Tbs. chopped fresh mint
- 2 Tbs. chopped cilantro
- 2 Tbs. chopped fresh chives
- 1 bunch watercress
- tough stems removed
- Shallot-Peanut Sauce
- 1/2 cup dry-roasted peanuts
- chopped
- for garnish
Instructions
- Preheat oven to 375F.
- Cut asparagus into 2-inch diagonal slices.
- Toss with oil and pinch of salt.
- Spread on rimmed baking sheet, and roast, stirring twice, until browned and fairly crispy, about 25 minutes.
- Transfer to large serving bowl, and set aside.
- Meanwhile, bring pot of water to a boil.
- Add noodles, turn off heat and let stand 3 to 4 minutes until softened.
- Drain, and rinse under cold running water at least 30 seconds to prevent sticking.
- Add noodles, carrots and herbs to asparagus in bowl, and toss to mix.
- Arrange watercress on individual plates.
- Mound noodles on watercress, and drizzle each serving with 2 Tbs.
- Shallot-Peanut Sauce.
- Sprinkle with peanuts.
- 4 medium-sized shallots, unpeeled
- 1/2 cup light coconut milk
- 1/4 cup smooth peanut butter
- 1 1/2 Tbs.
- sugar, preferably maple or evaporated cane sugar
- 1 Tbs.
- fresh lime juice, or more to taste
- 1/4 tsp.
- ground cayenne pepper
- 1 1/2 tsp.
- low-sodium tamari or soy sauce
- Salt to taste
- Preheat oven to 350F.
- Put shallots on baking sheet, and roast 30 to 35 minutes, or until very tender and juices have started to ooze out.
- Squeeze shallots out of skins into small bowl.
- Put all ingredients except salt into food processor or blender, and pureeuntil smooth.
- Season with salt.
- Serve warm or at room temperature.
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