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1
Preheat oven to 375F.
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2
Cut asparagus into 2-inch diagonal slices.
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3
Toss with oil and pinch of salt.
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4
Spread on rimmed baking sheet, and roast, stirring twice, until browned and fairly crispy, about 25 minutes.
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5
Transfer to large serving bowl, and set aside.
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6
Meanwhile, bring pot of water to a boil.
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7
Add noodles, turn off heat and let stand 3 to 4 minutes until softened.
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8
Drain, and rinse under cold running water at least 30 seconds to prevent sticking.
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9
Add noodles, carrots and herbs to asparagus in bowl, and toss to mix.
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10
Arrange watercress on individual plates.
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11
Mound noodles on watercress, and drizzle each serving with 2 Tbs.
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12
Shallot-Peanut Sauce.
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13
Sprinkle with peanuts.
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14
4 medium-sized shallots, unpeeled
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15
1/2 cup light coconut milk
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16
1/4 cup smooth peanut butter
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17
1 1/2 Tbs.
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18
sugar, preferably maple or evaporated cane sugar
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19
1 Tbs.
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20
fresh lime juice, or more to taste
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21
1/4 tsp.
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22
ground cayenne pepper
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23
1 1/2 tsp.
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24
low-sodium tamari or soy sauce
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25
Salt to taste
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26
Preheat oven to 350F.
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27
Put shallots on baking sheet, and roast 30 to 35 minutes, or until very tender and juices have started to ooze out.
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28
Squeeze shallots out of skins into small bowl.
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29
Put all ingredients except salt into food processor or blender, and pureeuntil smooth.
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30
Season with salt.
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31
Serve warm or at room temperature.
