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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.