Preheat your oven to 400 degrees Fahrenheit.
In a sealable jar, combine the shallot, ginger, lime juice, maple syrup, Tamari, salt, pepper, and olive oil. Close the lid tightly and shake vigorously until well combined.
Place the trimmed asparagus on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly and arrange in a single layer.
Pop the asparagus into the oven and roast until tender, about 12 to 15 minutes.
While the asparagus is roasting, slice the snap peas and place them in a large bowl.
Cut the Persian cucumbers in half lengthwise and slice them into thin halfmoons. Add them to the bowl with the snap peas.
Add the edamame, mint, and two-thirds of the chopped peanuts to the bowl.
Once the asparagus is cooked and cool enough to handle, slice it into 2-inch pieces and add it to the bowl.
Pour the dressing over the salad and season with additional salt and pepper to taste. Toss everything together until well coated.
Finish by sprinkling the remaining chopped peanuts on top. Serve immediately.
