Ingredients3 tablespoons creamy peanut butter1/3 cup reduced-sodium vegetable broth2 tablespoons seasoned rice vinegar2 tablespoons reduced-sodium soy sauce½ teaspoon red pepper flakes9 ounces uncooked whole-grain linguine4 cups fresh asparagus, cut into 10-inch pieces1/3 cup unsalted dry-roasted peanuts, chopped 1. Place peanut butter in a small saucepan. Heat over low heat while stirring in the broth until blended. Remove from heat. Whisk in rice vinegar, soy sauce and red pepper. Set aside.2. Cook pasta according to package directions, omitting salt or fat. Add asparagus pieces to the pasta during the last 5 minutes of cooking time. Drain. Return to the pan. Drizzle with peanut butter mixture and toss to coat. Sprinkle with peanuts before serving. Makes 6 servings.