June 2 - Day 318

Soba Salad with Asparagus & Shrimp             In a large pot of boiling salted water cook asparagus until crisp-tender, about 3 minutes.  With a slotted spoon transfer asparagus to a colander and rinse under cool water to stop the cooking.  Return water to a boil and add soba noodles and cook according to package instructions.  When finished cooking drain noodles and rinse under cool water.  While soba is cooking saute shrimp in a little olive oil and garlic.  To make the dressing for the salad  whisk together 3TBSP low-sodium soy sauce, 1 TBSP sesame oil, 1 TSBP rice vinegar and 1 TBSP sugar. (Dressing is for 4 so you may have to adjust).  Place soba in bowl, top with shrimp and asparagus, drizzle with dressing and top with green onions.  Adapted from: Everyday Food.  Cooking Tunes: Octoberman, Fortress