Indonesian Pasta

1/2 c chicken broth
2 jalapeno peppers, seeded and chopped
2 Tbsp soy sauce
1 Tbsp peanut butter
1 Tbsp dried minced onion
1 Tbsp lemon juice
1/4 tsp brown sugar
18 fresh cut asparagus spears, trimmed and cut into 1-inch pieces
1/2 medium sweet red pepper, julienned
2 tsp olive oil
6 oz uncooked angel hair pasta
1/2 c sliced green onions

In a small saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly. Remove from the heat; keep warm. In a large skillet, saute asparagus and red pepper in oil for 6-8 minutes. Meanwhile, cook pasta according to package directions. Add green onions to the asparagus mixture; saute for 2-3 minutes or until vegetables are crisp-tender. Drain pasta; toss with vegetable mixture and reserved sauce.