Instructions: Place asparagus tips and water in a shallow pan. Cover and bring to a boil.

Simmer for 2 minutes, or until asparagus is bright green and just cooked through. Remove asparagus and set aside to drain. Reserve 2 tablespoons cooking water.

Fill a large pot with water and bring to a boil. Cook pasta according to package directions. Drain in a colander, reserving about 2 tablespoons cooking water.

Place reserved pasta water in a large pot and, working quickly, add asparagus water, lemon juice, avocado, neufchatel cheese or cream cheese, and muenster or jack cheeese. Blend until creamy. Add pasta and toss quickly with a wooden spoon. Add asparagus and strawberries, toss well and serve at once.

Serves 4 as a side dish.

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