Submitted by: Courtney (from Vegetarian Times)

This next one is like a spring-roll, without the hassle of spring rolls! It puts it into salad form, which I think is a great idea.

(it is supposed to be served with a shallot peanut sauce, but I ate it without and it was really good.)

1 lb. fresh asparagus, trimmed
4 oz. fettuccine-style rice noodles
2 med. sized carrots, pelled and thinly cut into matchsticks
2 Tbs. chopped fresh mint
2 Tbs. chopped fresh cilantro
2 Tbs. chopped fresh chives
1 bunch watercress, tough stems removed

cut asparagus into 2-inch diagonal slices. Steam or boil until just done, drain and transfer to large serving bowl, set aside. meanwhile, bring pot of water to a boil. Add noodles, turn off heat and let stand for 3-4 min. until soft. Drain, and rinse under cold running water at least 30 sec. to prevent sticking Add noodles, carrots and herbs to asparagus in bowl, toss to mix. Arrange watercress on individual plates. Mound noodles on watercress
(and drizzle with shallot peanut sauce, according to directions. I used a squeeze of lemon juice and loved it!)

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