8 ounces packaged dried pasta (such as vermicelli, angel hair, rotini, or bow tie)

8 ounces fresh asparagus spears, trimmed and cut into 1-inch pieces (1 cup)

1/3 cup bottled plum sauce

2 tablespoons water

1 to 2 tablespoons soy sauce

1/2 teaspoon toasted sesame oil

1/8 teaspoon crushed red pepper

1 medium red or green sweet pepper, cut into bite-size strips

1 11-ounce can mandarin orange sections, drained

1 cup fresh or frozen sugar snap peas, halved crosswise

1/3 cup sliced green onions

1/3 cup slivered almonds, toasted

1. Cook pasta according to package directions, adding asparagus the last 5 minutes of cooking. Rinse well under cold running water; drain thoroughly. Cover and refrigerate until thoroughly chilled.

2. For dressing, in a small mixing bowl stir together plum sauce, water, soy sauce, sesame oil, and crushed red pepper.

3. In a large bowl combine pasta mixture, sweet pepper, oranges, sugar snap peas, green onions, and almonds. Add dressing; toss to coat. Serve immediately