Sesame Asparagus Noodles

Asparagus are always welcome friends at the market. They're the first fresh thing to greet you after months of sub-par winter produce daze. They're as much a sign of winter ending for me as seeing little purple crocus in the park. And good gracious they are tasty.

I like them really crisp, so I usually blanche them or quickly saute in the pan with a bit of olive oil and salt. This time I was craving something a bit different, so I thought sesame would be a nice change of pace. Put those pretty green stalks with airy rice noodles and some red pepper, and you've got yourself a meal.

Rice noodles are about as easy as it gets.... just soak in cool water. Follow the package instructions closely though. An oversoak can turn them into a mushy mess. 

Toss the softened noodles with grilled and chopped veggies, herbs and dressing. Garnish with crunchy peanuts and sesame seeds.

Enjoy and be thankful for this first sign of spring. So much more good and beauty is to come.

Sesame Asparagus Noodles
1 package rice noodles
1 bunch asparagus, trimmed
2 red peppers, cored and cut into large chunks
1 tablespoon canola oil
Juice of 1 lime
3 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
1/2 bunch cilantro, chopped
3 green onions, thinly sliced
1/4 cup peanuts, chopped
Sesame seeds

Prepare rice noodles according to package directions -- usually about a 15 minute soak in cool water; noodles may vary, so follow package instructions.

Toss asparagus and red pepper in canola oil. Grill over high, direct heat just until cooked through; about 3-5 minutes. Cool and roughly chop.

Whisk together lime juice, sesame oil, soy sauce and rice vinegar. Pour over noodles and toss with asparagus, red peppers, cilantro and green onions. Garnish with peanuts and sesame seeds. Enjoy!

Asian Tuna Lettuce Wraps

One of the biggest side effects of moving out of a large urban area? Eating less Asian takeout. I'm ashamed to admit that I used to know what L stop I could call the noodle shop from in order for it to be ready just as I got off the train to walk home. Yes, there was a time they recognized my voice.

We've found a few good joints (LOVE Pho Grand), but the sheer convenience is reduced significantly. And I write a damn food blog, so figured I should make a quick Asian dinner of my own. My apologies to the noodle shops of Chicago for the decreased revenue.

Something about the salty, fresh flavors always call me back. The cilantro, jalapeno, green onion and cucumbers are classic -- with avocado, pineapple and tuna adding just enough twist.

Rice noodles are a great weeknight solution. The water from my tap is hot enough to soften these guys up in just 10 minutes. No boiling needed.

A quick minute to arrange this beautifully will have you wondering why you ever ate straight from the takeout box. Jump in with clean hands and make each wrap your own. 

Asian Tuna Lettuce Wraps

3 albacore tuna steaks

2 heads bibb lettuce, rinsed and leaves separated

1 package rice noodles

1/2 pineapple, thinly sliced

1 cucumber, seeded and thinly sliced

1 avocado, pitted and thinly sliced

1 cup cilantro, chopped

5 green onions, thinly sliced

1 jalapeno, seeded and thinly sliced

4 tablespoons low-sodium soy sauce

3 teaspoons sesame oil

4 teaspoons rice vinegar

2 teaspoons fish sauce

Combine 2 tablespoons soy sauce and 1 teaspoon sesame oil. Pour over tuna steaks and allow to marinate for 15 minutes. Preheat the grill and then grill tuna steaks over high-direct heat for 3-4 minutes per side, until firm. 

In large bowl pour hot water over rice noodles, completely covering the noodles. Allow to soak until softened, about 10 minutes. Drain and set aside.

Whisk to combine remaining soy sauce, remaining sesame oil, rice vinegar and fish sauce in a small bowl. 

Arrange pineapple, cucumber, avocado, green onions, cilantro and jalapeno on a plate, along with grilled tuna, noodles and lettuce. Let each diner assemble their own wrap and serve sauce on the side. Enjoy!