Farfalle pasta with avocado, asparagus, basil & parmesan

I sort of stole this one from Martha Stewart, but left out the sugar snap peas -- only because there weren't any at my local shop!

Ingredients:

Farfalle pasta (bow-ties)
Asparagus, sliced
1 avocado, sliced into chunky pieces
About 1/2 cup Parmesan
2-4 crushed garlic cloves, sliced
Several basil leaves (I used about 6), chopped
4 tbsp. butter
Salt & pepper

Boil salted water, and cook the asparagus for about 2 minutes (it will become beautifully bright green). Removed the asparagus with a slotted spoon, and cook the pasta in the same water, al dente. Drain the pasta, reserving about 1 cup of the "cooking" water.

Melt 2 tbsp. of the butter, and throw in the asparagus and garlic, cooking for a minute or two. Add the cup of cooking water, the additional 2 tbsp. butter, pasta, basil, Parmesan cheese, and salt & pepper. Stir in the slices of avocado last, so stay somewhat chunky, and SERVE! Yum!