1. Combine water, orange juice, vinegar, sugar, ketchup, and salt in bowl.

2. Heat oil in 12-inch nonstick skillet over high heat until smoking. Add asparagus and bell pepper and cook, stirring occasionally, until asparagus is spotty brown, 3 to 4 minutes. Add orange juice mixture and cook, stirring once or twice, until pan is almost dry and asparagus is crisp-tender, 1 to 2 minutes. Transfer to serving platter, sprinkle with scallion greens, and serve.

Serves 4