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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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âMy family really enjoys this delectable asparagus dish,â says Jolene Caldwell of Council Bluffs, Iowa. âThe flavors blend to create an interesting taste.â Ingredients:
1/2 cup chicken broth |
2 jalapeno peppers, seeded and chopped |
2 tablespoons soy sauce |
2 tablespoons peanut butter |
1 tablespoon dried minced onion |
1 tablespoon lemon juice |
1/4 teaspoon brown sugar |
6 ounces uncooked angel hair pasta |
18 fresh asparagus spears, trimmed and cut into 1-inch pieces |
1/2 medium sweet red pepper, julienned |
2 teaspoons olive oil |
1/2 cup sliced green onions |
Directions:
1. In a small saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly. Remove from the heat; keep warm.
2. 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.
3. Drain pasta; toss with vegetable mixture and reserved sauce. Yield: 4 servings.
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