Soba salad with asparagus and shrimp

Ingredients

• •Sea salt
• •1 pound asparagus, trimmed
• •1 pound frozen large shrimp (peeled and deveined), thawed
• •3/4 pound soba noodles
• •3 tablespoon soy sauce
• •1 tablespoon toasted sesame oil
• •1 tablespoon rice vinegar
• •1 tablespoon sugar
• •3 green onions, thinly sliced
• •1 tbsp mint, roughly chopped
• •1/4 cup cilantro, roughly chopped

Steps

1. 1In a large pot of boiling salted water, cook asparagus until crisp-tender, about 3 minutes. With a slotted spoon or mesh strainer, transfer asparagus to a colander and rinse under cool water to stop the cooking. Transfer asparagus to a medium bowl. Return water to a boil; add shrimp and cook until pink and opaque throughout, about 2 minutes. Transfer shrimp to bowl with asparagus. Return water to a boil; add noodles and cook according to package instructions. Drain noodles and rinse under cool water.
2. 2Meanwhile, in a small bowl, whisk together soy sauce oil, vinegar, and sugar. Divide noodles among bowls and drizzle with dressing. Top with asparagus and shrimp and sprinkle with scallions and herbs.