1/2 cup peanut butter, smooth or chunky
1/4 cup soy sauce
1/3 cup warm water
2 Tbsp chopped, fresh ginger
1 garlic clove, minced
2 Tbsp red wine vinegar
1 – 2 Tbsp Asian sesame oil
2 tsp Makrut Lime-Leaf Infused or Sugarmaker’s Cut Maple Syrup
1 tsp dried hot red pepper flakes
3/4 lb spaghetti
3/4 lb asparagus, trimmed and cut into 2” pieces
3 scallions, chopped
2 Tbsp sesame seeds
Put the peanut butter, soy sauce, water, ginger, garlic, vinegar, sesame oil, and maple syrup in a blender and pulse until blended.
Boil a pot of water and cook the spaghetti until just al dente. Drain, and run under cold water to stop the cooking then combine with the sesame sauce.
In a smaller pot, blanche the asparagus by cooking in boiling water for two minutes then removing them to a bowl of ice water. Drain and add to pasta.
To serve, put room-temperature noodles and asparagus in a bowl and top with scallions and extra sesame seeds. Serve extra soy sauce on the side to taste.
*Adapted from a recipe for Peanut Sesame Noodles, Gourmet, June 2002