small cucumber, halved and seeded cut into 1/4 inch dice
Bring a large pot of water to boil. Add the linguine and cook until just tender. Drain and rinse under cold water. Drain again, and set aside in a large mixing bowl.
Place the garlic, vinegar, brown sugar, peanut butter and soy sauce in a food processor. Process for one minute. With motor running, slowly add the sesame and chile oils through the feed tube, and process until well blended.
Shred the chicken into 2 inc julienne and toss with linguine. Add the sauce and 4 T of the sesame seeds and toss to coat well.
Cut the asaragus on a diagonal into 1 inch lengths. Blanch in a saucepan of boiling water for 1 minutes. Drain, rinse under cold water and pat dry.
Place the linguine and chicken in a large flat serving bowl and arrange the asaragus on top. Sprinkle with scallions, cucumber and remaining sesame seeds.