Asparagus, Watercress, and Carrot Salad with Lime and Fish Sauce

Name: Asparagus, Watercress, and Carrot Salad with Lime and Fish Sauce
Yield: Serves 4 to 6 as a first course
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

Side Dishes
Vegetables
Quick
Salads

Appears in Cook's Illustrated May/June 2003

A quick sauté is the first step in creating salads with bold flavors and tender-crisp texture.

SERVES 4 to 6 as a first course

TIME 35 minutes

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