Fill large saucepan with water and bring to a boil. Fill large bowl with ice water and set aside. Drop asparagus pieces into boiling water, cook for 3 minutes, or until just tender, covering pot if necessary to keep temperature up. Use slotted spoon to remove asparagus to ice water to stop cooking process. Allow to cool for a few minutes. Drain and pat dry.

In large bowl, combine cooked quinoa, asparagus, snap peas, green onions, mint, and cashew pieces.

In small glass jar, combine peanut butter, sesame oil, rice vinegar, soy sauce, and sambal oelek. Pour dressing over salad ingredients and stir gently to combine, being careful not to break asparagus pieces. Serve on large platter and garnish with more mint and pea shoots.