This crunchy salad features two of the stars of spring―snap peas and asparagus―in a mildly spicy peanut dressing. Mint, quinoa, cashews, and fresh mint make this salad tasty and hearty enough for a meal. The robust nature of the salad means it can be made ahead or kept for a day in the fridge in the unlikely case of leftovers.
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Bend it like asparagus
To trim asparagus, hold each end of the spear and bend the ends toward each other until the spear snaps. Toss the woody ends into the freezer and use with other vegetable scraps to make vegetable stock.
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