Total Time
40mins
Prep 25 mins
Cook 15 mins

What could be better in the spring than asparagus with pasta. The recipe is a winner in the fresh grocer awards contest.

Ingredients Nutrition

Directions

  1. Bring a large pot of lightly salted water to a boil.
  2. Add angle hair pasta, cook for 5- 6 minutes until al dente;drain and toss with 1 tablespoon olive oil to prevent stickiness.
  3. Heat the remaining 3 tablespoons olive oil in a skillet over medium heat and cook garlic for 1-2 minutes.
  4. Add asparagus and tomatoes, stirring to coat.
  5. Pour in broth and continue cooking uncovered 10 minutes or until the asparagus is tender but still bright green.
  6. Place the pasta in a large bowl, and toss with the asparagus and tomato mixture, Season with dill and pepper.
  7. In a separate bowl, mix the avocados, lime/lemon juice, and garlic powder together until blended Serve pasta with a dollop of the avocado mixture and top with shredded cheese.

Reviews

(3)
Most Helpful

Loved this and so did the entire family - DH, who will eat ANYTHING and DS, who eats next to NOTHING! Thanks, Barb.

ToiCara August 14, 2007

This turned out better than I imagined! I didn't have cherry tomatoes on hand, so I used diced regular tomatoes instead. I love basil so I added a few leaves of fresh basil to the saucepan a few minutes before turning it off. Will definately make over and over!

ChoCho June 06, 2006

Oh my, asparagus AND avocado AND dill! I'm not usually a fan of angel hair pasta, but this sauce made it heaven on earth! I even used the 2% cheddar to try to be a little good and it still was incredible. Next time I'll try it with my favorite--fettucini, but it could scarcely be better.

echo echo January 19, 2005

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