Rice-Noodle Salad With Shrimp And Asparagus

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3 cups (3-inch) diagonally sliced asparagus (about 1 pound)

8 ounces uncooked fine rice noodles or angel hair pasta

1/2 cup fresh lime juice

2 tablespoons minced peeled fresh ginger

1 1/2 tablespoons vegetable oil

1 teaspoon salt

3/4 teaspoon crushed red pepper

1/2 teaspoon pepper

2 garlic cloves, minced

1 pound medium shrimp, cooked and peeled

1 medium cucumber, peeled, halved-lengthwise, seeded, and sliced

1 cup shredded romaine lettuce

1/2 cup thinly sliced radishes

1/2 cup sliced green onions

1/3 cup chopped fresh cilantro

1/3 cup chopped fresh mint

3 tablespoons chopped unsalted, dry-roasted peanuts

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