Rice Noodle Salad With Shrimp
Serves 4

3 cups sliced asparagus
8 ounces fine rice noodles or angel hair pasta
1/2 cup fresh lime juice
2 tablespoons minced ginger
11/2 tablespoons vegetable oil
1 teaspoon salt
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon ground pepper
2 cloves garlic, minced
1 pound cooked shrimp, peeled
1 cucumber, peeled, seeded and sliced
1 cup shredded romaine lettuce
1/2 cup sliced green onions
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh mint
3 tablespoons chopped roasted peanuts

Place asparagus over boiling water, cover and steam for 11/2 minutes. Set aside. Cook noodles in boiling water for 11/2 minutes. Drain, rinse under cold water, and drain again. In a large serving bowl, combine lime juice, ginger, oil, salt, pepper flakes, ground pepper, and garlic. Add asparagus, shrimp, cucumber, lettuce, green onions, cilantro and mint. Add noodles and toss to thoroughly distribute all ingredients. Sprinkle with peanuts and serve.