1 16 oz. package fettuccine noodles
1 pound fresh asparagus
2 red peppers
1/4 cup olive oil
1/2 balsamic vinegar
Fresh ground salt and pepper to taste
Bring a large pot of water and one smaller saucepan of water to a boil. Meanwhile, chop asparagus into one-inch chunks. Dice peppers and avocados.
Cut the avocado into 1-inch cubes. Slice onion very thinly, then cut each thin slab in half and separate layers to create slivers. Whip oil and vinegar together in a smaller bowl; adjust ratio of vinegar to increase tanginess to desired level.
When smaller saucepan of water boils, add asparagus and cook for only two minutes–no longer! The water may not return to a boil, which is just fine. You want the asparagus to be quite firm. Drain asparagus, then place back in saucepan and cover to keep warm.
Cook fettuccine in large pot of water until it is al dente. Drain pasta, and then place in large bowl. Add vinaigrette to noodles and mix until noodles are thoroughly coated. Whip up more vinaigrette to add if you like. Add asparagus, peppers, avocado and onion. Fold mixture until vegetables are evenly distributed throughout the pasta.