Instructions: Boil lightly salted water in a large pan; cook fettucine until al dente, 8-9 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; coko asparagus until barely tender, about 2-3 minutes. Drain. Toss asparagus with fettucine. Add onion and sprinkle with cubed avocado and red pepper. Add salt and pepper. Sprinkle with cheese if desired. Serve immediately.

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