Instructions: 1. Cook the fettuccine in a large pot of boiling water until al dente, 8 to 10 minutes. Drain, transfer to a medium-size bowl, and toss with the 1 tablespoon sesame oil.

2. Trim the tough ends from the asparagus, and slice it diagonally into 1-inch pieces. (Youll have about 3 cups.) Steam the asparagus just until tender, 5 to 8 minutes.

3. Toss the asparagus, red pepper, scallions, and cilantro with the fettuccine. In a blender, process the vinegar, mustard, tamari, garlic, ginger, and salt until smooth on medium-high speed. Reduce the speed to low, and slowly pour in the peanut and sesame oils.

4. Toss the salad with the dressing. Garnish with sesame seeds and serve.

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