Isn't this Fire King soup bowl jaunty? It looks like something you ate beef stroganoff out of in the '70s. I got it in Wimberley at a little vintage shop. Too bad they only had one, but at least I have a new prop for food photography.
Dinner was nearly a fail tonight after I discovered the bag of sugar snap peas had gone bad...luckily I had some asparagus that I could repurpose. We served this warm; it would be delicious chilled--just thin the sauce a bit more.
1/3 cup peanut butter
1/3 cup almond butter (you could use all PB if you like, I just ran out)
4 TBS soy sauce
1 Large garlic clove
4 TBS rice wine vinegar
1 TBS sesame oil
1 small bunch cilantro (stems included)
freshly ground pepper
1 bunch asparagus, cut into bite sized pieces, blanched
1 box bow-tie pasta, cooked and drained
Put all ingredients in bowl of food processor (except asparagus/pasta). Blend, thinning with water until desired consistency. Toss with warm pasta and asparagus. Season with more pepper/salt as needed. Garnish with cilantro leaves.
Oh, did you want to see the pasta and not just the awesome bowl? Here you go....