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When we walk to the edge of all the light we have and take the step into the darkness of the unknown, we must believe that one of two things will happen. There will be something solid for us to stand on or we will be taught to fly. - Patrick Overton

18.11.17 1718 [PST]

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Asparagus Angel Hair Pasta

Yields: Enough for 2

224g (8 ounces) of angel hair pasta
2 tablespoons extra virgin olive oil
1 clove garlic, minced
1/2 pound fresh asparagus spears, trimmed and chopped
1 cup grape tomatoes, halved
7.25 ounces of chicken broth (0.9 cups)
1/2 teaspoon dried dill weed
freshly ground black pepper to taste
1 avocado - peeled, pitted, and mashed
1/4 lime, juiced
1/4 teaspoon garlic powder
1/2 cup shredded queso asadero (white Mexican cheese), or shredded parmesan if you can't find that.

Note: Apparently this recipe is really good with shrimp too.

1. Bring a large pot of lightly salted water to a boil. Add angel hair pasta, cook for 5 to 6 minutes, until al dente. Drain and toss with 1/2 tablespoon of olive oil to prevent stickiness. You should start on direction #2 at the same time, maybe even earlier, or your pasta will be waiting around and getting cold.

2. Heat the remaining 1.5 tablespoons of olive oil in a skillet over medium heat, and cook the garlic for 1 to 2 minutes. Add the asparagus, stirring to coat. Pour in the broth, and continue cooking uncovered 10 minutes, or until the asparagus is tender, but still bright green. With about 2 minutes to go, add the tomatoes. If you add them too early they will get really mushy.

3. Place the pasta in a large bowl, and toss with the asparagus and tomato mixture. Season with dill and pepper. In a separate bowl, mix the avocados, lime juice and garlic powder until blended.

4. Serve pasta with a dollop of the avocado mixture, and top with shredded cheese.