This delicious noodle salad uses raw asparagus and other raw veggies to create a satisfying and light salad that screams SPRING! Best served cold or at room temperature, it’s a perfect make-ahead meal for guests or even tomorrow’s lunch.
Here we use purple asparagus, green onions, carrots and red peppers but feel free to substitute your favorites. If our peas were ready, we’d add them too but it’s just been too much crazy weather to make the timing happen.
Tastes great the next day too if there’s any leftover.