Peanut Butter Pasta

This recipe is from Beth's friend Nancy Barton:

1 pound Fine Egg Noodles

1 bunch scallions, Chopped

1 bunch asparagus, cut into bite sized pieces

½ cup smooth peanut butter

6 tablespoons water

6 tablespoons soy sauce

6 tablespoons honey

2 tablespoons sesame oil

2 tablespoons sherry

2 tablespoons rice wine vinegar

1 tablespoon garlic, minced

2 teaspoons fresh ginger, grated

Cook noodles, toss with a little sesame oil and chill.

Cut asparagus into bite sized pieces and microwave or steam.

Mix all ingredients except peanut butter.

Wisk in peanut butter.

Add sauce to chilled pasta.

Can be made a day ahead