8 oz. linguine noodles
3/4 lb. asparagus, cut diagonally into 1 1/2-inch pieces
1/2 cup orange juice
2 Tbsp. soy sauce
1 Tbsp. sesame oil
2 tsp. vinegar
1 tsp. minced roasted garlic
1 tsp. grated, fresh ginger root
1 tsp. grated orange peel
1/4 tsp. brown sugar
Dash hot pepper sauce, or to taste
1/2 cup sliced green onions (green part only)
• Cook the noodles according to the package directions.
• Place the asparagus in a colander. Pour the noodles into the colander, on top of the asparagus, and drain—the hot water and noodles will lightly steam the asparagus. Leave in the colander for 10 minutes.
• Combine the remaining ingredients in a large bowl and mix well. Add the noodles and asparagus and stir gently until well blended.
• Refrigerate for several hours or overnight, stirring occasionally. Stir again before serving and serve cold.
Makes 4 servings