Asparagus, Watercress, and Carrot Salad with Lime and Fish Sauce | America's Test Kitchen

Name: Asparagus, Watercress, and Carrot Salad with Lime and Fish Sauce | America's Test Kitchen
Total time: 35 min
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

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

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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