Name: Asparagus, Watercress, and Carrot Salad with Lime and Fish Sauce
Total time: 35 min
Ingredients: 2 tablespoons lime juice; 2 tablespoons fish sauce; 2 teaspoons granulated sugar; 1 small clove garlic, minced or pressed through garlic press (about 3/4 teaspoon); 1 small jalapeño chile, minced; 2 medium carrots, peeled and cut into thin matchsticks (about 1 1/2 cups); 1 tablespoon peanut oil or vegetable oil; 1 pound asparagus, trimmed of tough ends and cut on diagonal into 1-inch pieces (see illustration below); 6 ounces watercress (1 large bunch), washed, dried, and stemmed (about 6 cups); 1/4 cup chopped fresh mint leaves; 1/3 cup chopped unsalted roasted peanuts, toasted in small dry skillet over medium heat until lightly browned and fragrant, about 6 minutes

Why This Recipe Works

A quick sauté was the first step in creating an asparagus salad with bold flavors and tender-crisp texture. Fresh mint, lime juice, and fish sauce add bright flavor to this asparagus salad.

Before You Begin

The asparagus in this salad tastes best chilled. Five minutes in the freezer makes quick work of cooling down the just-cooked asparagus.

Instructions

Whisk lime juice, fish sauce, 2 tablespoons water, sugar, garlic, and jalapeño in medium bowl until sugar dissolves. Reserve 1 tablespoon in large bowl; toss carrots with remaining dressing and set aside.

Heat oil in 12-inch nonstick skillet over high heat until beginning to smoke; add asparagus and cook until browned and tender-crisp, about 4 minutes, stirring once every minute. Transfer to large plate and place in freezer 5 minutes.

Toss watercress with reserved 1 tablespoon dressing and divide among salad plates. Toss asparagus and mint with carrot mixture and place a portion over watercress; sprinkle salads with peanuts and serve.