Asparagus, Watercress, And Carrot Salad With Thai Flavors

Submitted by: admin on April 2, 2020

Serves 4 To 6

Ingredients

2 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons water
2 teaspoons sugar
1 small garlic clove, minced
1 small jalapeño chile, minced
2 carrots, peeled and cut into 2-inch-long matchsticks
1 tablespoon peanut oil or vegetable oil
1 pound asparagus, trimmed and cut on bias into 1-inch lengths
6 ounces (6 cups) watercress
1⁄4 cup chopped fresh mint
1⁄3 cup chopped unsalted roasted peanuts

Instructions

  1. Whisk lime juice, fish sauce, 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.
  2. Heat oil in 12-inch nonstick skillet over high heat until beginning to smoke; add asparagus and cook until browned and crisp-tender, about 4 minutes, stirring once every minute. Transfer to large plate and place in freezer 5 minutes.
  3. 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.

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