Asparagus and Linguine: Easy, Healthy Dinner Idea

     It kind of baffles me, in a completely good way, but my daughter is in love with veggies these days. This recipe has turned into one of her favorite meals, especially since she has sworn off meat. Hopefully this is encouraging to hear for all of you moms with little kids, just keep offering them the veggies and someday they will be requesting them. This is a strange recipe because it has a dollop of avocado on top of each serving making it interesting in a quite delicious way.

1/2 package Barilla protein fortified linguine, or whatever type of pasta you like
3 Tbl olive oil
2 cloves garlic
1 bunch asparagus, tough ends removed, and cut into 1 inch pieces
1 cup grape tomatoes, cut in half
3/4 cup chicken or vegetable broth
1 avocado
garlic salt
dill (I use dried herbs for this, just a small amount on each serving) 
parmesan cheese (I use fresh, but dried parmesan would work as well)

-Cook the pasta according to directions. Drain and set aside, adding to asparagus mixture when done.  
-Heat olive oil in a large skillet over medium heat, add and cook garlic for one minute. Add the asparagus and stir to coat. Pour broth into pan and continue cooking until asparagus is tender, about ten minutes. 
-Peel and mash avocado in a bowl adding a pinch of garlic salt. 
-Mix pasta into asparagus pan to coat. 

Place a serving of pasta on a plate, top with tomatoes, avocado, dill, and parmesan. 
Serves 4