Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Creamy peanut butter |
| ½ cup | Chicken broth |
| 2 tablespoons | Soy sauce |
| 1 tablespoon | Lemon juice |
| 1 tablespoon | Minced onion |
| 2 \N | Serrano chile peppers, seeded and minced |
| ¼ teaspoon | Brown sugar |
| 18 \N | Fresh asparagus spears, cut into 1-inch pieces |
| ½ \N | Medium-size red bell pepper, cut into strips |
| ½ cup | Sliced green onions |
| 8 ounces | Angel hair pasta, cooked |
| \N \N | Garnish: blanched fresh asparagus spears |
Bring first 7 ingredients to a boil in a small saucepan, stirring constantly. Remove from heat, and keep warm. Saute asparagus and bell pepper in a nonstick skillet coated with vegetable cooking spray 3 minutes or until tender. Add green onions; saute until tender. Toss with pasta and peanut butter sauce. Serve warm. Garnish, if desired.
Posted to MM-Recipes Digest V4 #167 by Julie Bertholf <jewel1@...> on Jun 30, 1997