Add grilled chicken or fried cubes of tofu to make it a light main dish. But don’t overcook the asparagus and sugar snap or snow peas for this salad! They should be bright green and still have some crunch.
1 pound asparagus, woody ends removed
½ pound sugar snap or snow peas
3 tablespoons grapeseed or vegetable oil
1 tablespoon rice vinegar or white wine vinegar
½ teaspoon sesame oil
1 teaspoon sugar
1½ teaspoons salt, or to taste
1½ teaspoons fresh ginger, grated
¼ teaspoon garlic, grated
¼ cup grated carrots
Bring a large pot of water to boil, then drop in the asparagus and sugar snap peas. Cook for 1 to 2 minutes, just until the vegetables are bright green. Immediately drain and rinse with cold water to stop them from cooking. Let them drain well.
In a small bowl, whisk together the oil, vinegar, sesame oil, sugar and salt until well combined. Whisk in the ginger and garlic. Taste and see if you want more salt.
Place the cooled asparagus and sugar snap or snow peas, plus the carrots, in a large serving bowl or platter and pour the dressing over. Use tongs to gently turn and toss the vegetables with the dressing. Serve immediately or refrigerate for up to 2 hours and bring to room temperature before serving.