Ingredients:
Coarse salt and ground pepper
1 pound asparagus, ends trimmed and cut into 2-inch lengths
1 pound fresh pasta (for example, linguine, fettucine, or fusilli)
4 tablespoons butter or olive oil or 2 tablespoons of each
2 cloves garlic, minced
1 ripe avocado, halved, pitted, peeled, and cut into 1/2-inch chunks
1/2 cup chopped fresh mint, parsley, or basil
1/2 cup shredded Parmesan or pecorino cheese, plus more for serving, if desired
Directions:
In a large pot of boiling salted water, cook asparagus until bright green, about 2-1/2 minutes. With a slotted spoon or a small sieve, scoop out asparagus and transfer to a bowl.
Return water to a boil; add fresh pasta and cook according to instructions. Drain, reserving 1 cup pasta water; set pasta aside in the colander.
In the pasta pot, melt 2 tablespoons butter or olive oil over medium heat. Add asparagus and garlic; season with salt and pepper. Cook, tossing, until vegetables are crisp-tender, about 2 minutes. Add remaining 2 tablespoons butter or olive oil, cooked pasta, avocado, herbs, cheese, and reserved pasta water. Toss to combine; season with salt and pepper. Serve topped with additional cheese, if desired.
Serves 4.