Ingredients
1/2 cup chicken broth2 jalapeno peppers, seeded and chopped2 tablespoons soy sauce2 tablespoons peanut butter1 tablespoon dried minced onion1 tablespoon lemon juice1/4 teaspoon brown sugar6 ounces uncooked angel hair pasta18 fresh asparagus spears, trimmed and cut into 1-inch pieces1/2 medium sweet red pepper, julienned2 teaspoons olive oil1/2 cup sliced green onions
Preparation
In a small saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly. Remove from the heat; keep warm.
Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and red pepper in oil for 6-8 minutes. Add green onions; saute 2-3 minutes longer or until vegetables are crisp-tender.
Drain pasta; toss with vegetable mixture and reserved sauce.
