Rice-Noodle Salad with Shrimp and Asparagus

Ingredients

• 8 ounces angel hair pasta uncooked fine
• 3 cups asparagus diagonally sliced (3-inch) ( 1 pound)
• 0.8 teaspoon pepper red crushed
• 1 medium cucumber peeled seeded sliced
• 3 tablespoons dry-roasted peanuts unsalted chopped
• 0.3 cup cilantro leaves fresh chopped
• 2 tablespoons ginger fresh minced peeled
• 0.3 cup mint leaves fresh chopped
• 2  garlic cloves minced
• 0.5 cup green onions sliced
• 0.5 cup juice of lime fresh
• 0.5 teaspoon pepper 
• 0.5 cup radishes thinly sliced
• 1 cup romaine lettuce shredded
• 1 teaspoon salt 
• 1 pound shrimp cooked peeled
• 1.5 tablespoons vegetable oil 

Equipment

• bowl
• whisk

Directions

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.
3. Drain well.
4. Combine lime juice and next 6 ingredients (juice through garlic) in a large bowl, and stir well with a whisk.
5. Add asparagus, cooked noodles, shrimp, and next 6 ingredients (shrimp through mint), and toss well.
6. Sprinkle with chopped peanuts.
7. Note: Cherry tomatoes, steamed sliced carrots, broccoli florets, sugar snap peas, or green beans may be substituted for asparagus.