Andy & Jill Fusia’s Asparagus Fettuccine Toss  

To prevent avocados from turning brown, sprinkle them with a little lemon juice.

4 oz. Uncooked green fettuccine

4 oz. Uncooked regular fettuccine

2 tbs. Olive oil

3 to 4 tbs. Balsamic vinegar

8 oz. Asparagus, trimmed and cut into 2-inch pieces

1 sweet onion, very thinly sliced

1 medium ripe avocado, out into 1/4-inch cubes

1/2 red pepper, stemmed, seeded and diced

Salt and freshly ground black pepper to taste

2 tbs. Grated Parmigiano cheese

Boil, lightly salted water in a large pan, cook fettuccine al dente.8 to 9 minutes.  Drain, rinse under cold water and drain again.  Transfer to serving bowl: toss with oil and vinegar.  Set aside. 

Boil water in a medium saucepan: cook asparagus until barely tender, 2 to 3 minutes.  Drain.  Toss asparagus with fettuccine.  Add onion and sprinkle with cued avocado and red pepper.  Add salt and pepper.  Sprinkle with cheese if desired.  Serve immediately.  This is also good served chilled. 

Makes 4 servings