Proof that something light and refreshing doesn’t have to be wimpy on the flavor front. To make this classic Vietnamese salad, you marinate shrimp with lemongrass, Sriracha, fish sauce, garlic, and brown sugar, then cook in a grill pan. Serve them on a bed of rice vermicelli, with lettuce leaves, shredded carrot, bean sprouts, cucumber, aromatic herbs, and sprinkling of chopped peanuts.
Game plan: The shrimp has to marinate for at least 1 hour (longer is better), so plan accordingly.
To make the salad:
by Susannah Chen | Spring asparagus is absolutely worthy of celebration, so we rounded up some of our best asparagus...