• 8 ounces Angel Hair (Capellini) -- uncooked
• 1 pound asparagus -- trimmed and cut into 1-inch pieces
• 2 teaspoons vegetable oil
• 5 cloves garlic -- chopped
• 1 cup sliced mushrooms
• 1/4 cup low-sodium soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon brown sugar
• 3 tablespoons chutney
• 2 tablespoons toasted sesame seeds
• 1 bunch scallions -- finely chopped
• 1/2 cup vinegar
• 1 pound frozen medium shrimp -- thawed

By Geoff Corcoran

• Prepare pasta according to package directions
• Two minutes before pasta is done, add asparagus pieces.
• When pasta and asparagus are done, drain.
• Place oil, garlic and, mushrooms in a 2-quart saucepan.
• Sauté for 3 to 4 minutes.
• Add soy sauce, sesame oil, brown sugar, chutney, toasted sesame seeds, scallions, and vinegar.
• Simmer for 3 to 5 minutes.
• Add shrimp to the sauce and cook for another 5 to 8 minutes.
• Toss shrimp and sauce with pasta and asparagus and serve.