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Summer Roll Salad With Shallot-Peanut Sauce


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1 lb. fresh asparagus, trimmed

2 Tbs. extra virgin olive oil

salt to taste

4 oz. fettuccine-style rice noodles

2 medium-sized carrots, peeled and thinly cut into matchsticks

2 Tbs. chopped fresh mint

2 Tbs. chopped cilantro

2 Tbs. chopped fresh chives

1 bunch watercress, tough stems removed

Shallot-peanut sauce

1/2 cup dry-roasted peanuts, chopped, for garnish

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