Asparagus Angel Hair Pasta

Ingredients

• 16 ounce angel hair pasta 
• 1 pound asparagus fresh trimmed chopped
• 2  avocado pitted peeled mashed
• 8 servings pepper black freshly ground to taste
• 14.5 ounce chicken broth canned
• 1 teaspoon dill dried
• 0.3 cup olive oil extra virgin divided
• 2 cloves garlic minced
• 0.5 teaspoon garlic powder 
• 2 cups grape tomatoes halved
• 0.5  juice of lime juiced
• 1 cup queso asadero shredded white ( Mexican cheese)

Equipment

• bowl
• frying pan
• pot

Directions

1. Bring a large pot of lightly salted water to a boil.
2. Add angel hair pasta, cook for 5 to 6 minutes, until al dente; drain and toss with 1 tablespoon of olive oil to prevent stickiness.,
3. Heat the remaining 3 tablespoons olive oil in a skillet over medium heat, and cook the garlic for 1 to 2 minutes.
4. Add the asparagus and tomatoes, stirring to coat.
5. Pour in the 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. In a separate bowl, mix the avocados, lime juice, and garlic powder together until blended.
7. Serve pasta with a dollop of the avocado mixture, and top with shredded cheese.