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Vietnamese-Style Asparagus and Shrimp Salad

By
Fresh Juice
For a change of pace, serve seasonal local asparagus with an Asian twist. You can buy crispy prefried shallots at Chinese and Southeast Asian grocery stores; or simply fry thinly sliced shallots in peanut or vegetable oil until golden, drain and let cool (reserve the oil for flavouring sauces and vegetables). Altlantic cold-water shrimp are the small sweet shrimp caught off our northeastern shores.

Ingredients

  • 2 lbs  (1 kg)  green and/or white asparagus, trimmed
  • 2/3 lb  (350 g)  cooked Atlantic cold-water shrimp
  • 2 green onions, thinly sliced
  • 1 to 4 finely sliced red or green bird's eye (Thai) hot peppers
  • 1/3 cup  (75 mL)  loosely packed coriander leaves
  • 1/3 cup  (75 mL)  loosely packed mint leaves, coarsely chopped
  • 2 tbsp  (30 mL)  finely chopped roasted peanuts
  • 2 tbsp  (30 mL)  crispy fried shallot
  • Sweet-and-Sour Lime Dressing:
  • 2 tbsp  (30 mL)  granulated sugar
  • 1/4 cup  (60 mL)  finely shredded carrot
  • 1/4 cup  (60 mL)  lime juice
  • 2 tbsp  (30 mL)  fish sauce
  • 1 tbsp  (15 mL)  rice vinegar
  • 1 clove garlic, pressed or minced
  • 1/2 tsp  (2 mL)  hot pepper flakes

Preparation

Sweet-and-Sour Lime Dressing: Dissolve sugar in 2 tbsp/30 mL boiling water; stir in carrot, lime juice, fish sauce, vinegar, garlic and hot pepper flakes. Remove from heat and let stand for at least 30 minutes. (Make-ahead: Refrigerate for up to 1 day.)

Peel white asparagus and, if desired, thick stalks of green asparagus. Blanch in boiling salted water until tender; drain, chill under cold water and drain well. Place on serving plate or 4 individual plates.

Toss together shrimp, green onions and bird's eye peppers (to taste), coriander, mint and Sweet-and-Sour Lime Dressing. Spoon over asparagus; sprinkle peanuts and shallots over top.

Makes 4 servings.

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