Glazed Shrimp & Asparagus

• 8 ounces uncooked whole wheat angel hair pasta
• 1 tablespoon cornstarch
• 3/4 cup cold water
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 pound uncooked large shrimp, peeled and deveined
• 3 teaspoons peanut or canola oil, divided
• 1 teaspoon sesame oil
• 1 pound fresh asparagus, trimmed and cut into 2- to 3-in. lengths
• 1 tablespoon minced fresh gingerroot
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon sesame seeds

1. Cook pasta according to package directions. In a small bowl, combine the cornstarch, water, soy sauce and honey until smooth; set aside.
2. In a large skillet or wok, stir-fry shrimp in 1 teaspoon peanut oil and the sesame oil until shrimp turn pink. Remove and keep warm.
3. Stir-fry asparagus in remaining peanut oil for 2 minutes. Add the ginger, garlic, pepper flakes and sesame seeds; stir-fry 2 minutes longer or until asparagus is crisp-tender.
4. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Drain pasta; serve with shrimp mixture.

whole wheat angel hair pasta, cornstarch, cold water, soy sauce, honey, shrimp, peanut, sesame oil, fresh asparagus, fresh gingerroot, garlic, red pepper, sesame seeds

Taken from www.tasteofhome.com/recipes/glazed-shrimp-asparagus/ (may not work)