Asparagus and Mushroom Pasta

This recipe is wonderfully quick and easy, taking around 20 minutes start to finish depending on your choice of pasta. The combination of ingredients makes it feel both healthy and indulgent. This would be great eaten hot or cold, ideal for a packed lunch or week night dinner when something that doesn't use too much brain power is on the cards. This makes enough for two portions.

Ingredients:
1 pack of asparagus
1 large pack of chestnut mushrooms
2 avocados
6 cloves of garlic
2 handfuls of rocket
2 portions of pasta according to cooking guidelines ( I use spaghetti)
1 tbsp butter
salt and pepper to taste

Method:

Put your pasta of choice on to cook according to the instructions on the packet. Add the butter to a frying pan with a generous helping of the salt and pepper over a low heat to melt the butter, Chop the mushrooms into slices around 3mm thick and add to the butter increasing the heat slightly. Snap the woody ends off the asparagus and chop into roughly bite sized pieces before adding to the frying pan. Peel and crush the garlic, adding to the mushrooms and asparagus; stirring thoroughly to ensure everything is well incorporated. Saute the mushrooms and asparagus until the asparagus is tender and the mushrooms are soft.

Once the pasta is cooked, drain and add to the frying pan with the mushroom and asparagus. Open the avocados and slice both length ways and horizontally to create 'cubes' before scooping out the flesh with a spoon. Add the rocket and avocado to the pan and mix everything well ensuring all is evenly coated in the remaining butter. Add salt and pepper to taste before serving.