Asian-ish Vegetable Salad

For spring, and the beginning of the local fresh vegetable season! 3tablespoons extra-virgin olive oil 2tablespoons lime juice 1tablespoon fish sauce 1tablespoon minced shallot ½teaspoon minced garlic 1bird’s eye or serrano chile, thinly sliced Kosher salt (such as Diamond Crystal) and pepper 8ounces asparagus, trimmed, halved lengthwise and thinly sliced at an angle 4ounces cherry tomatoes, halved 3cups thinly sliced mixed vegetables (such as carrots, radishes and cucumbers) ½cup cilantro leaves and tender stems, coarsely chopped In a large bowl, combine oil, lime juice, fish sauce, shallot, garlic and chile; season with salt and pepper. Whisk well. Add the asparagus, tomatoes and other mixed vegetables and season with salt and pepper. Toss to evenly coat and let stand at room temperature for 5 minutes, tossing occasionally. Fold in cilantro and serve.