Meals Matter

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Contributed By: tiffluu
America's Test Kitchen/ATK

Serves 4 to 6 as a first course The asparagus in this salad tastes best chilled. Five minutes in the freezer makes quick work of cooling down the just-cooked asparagus.

Ingredients

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

Preparation

1. 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.

2. 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.

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.

STEP BY STEP: Cutting Asparagus on the Bias

1. To cut the asparagus quickly and evenly, arrange the spears in staggered groups of five on a cutting board.

2. Cut them into 1-inch pieces on the bias.

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