Whole wheat spaghetti with avocado and asparagus

Ingredients for 4 servings:

• 500 g spaghetti (wholemeal)
• 4 tbsp olive oil
• 1 m.-large onion(s), finely chopped
• 3 garlic cloves, crushed
• 125 ml vegetable stock
• 1 large avocado(s), ripe but not mushy
• 1 sprig(s) thyme, fresh or dried
• 500 g asparagus, green (or 1 can)
• 2 lemons, quartered
• pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook spaghetti until al dente. Heat olive oil in a large pan and toss the onions and garlic until translucent. Add the asparagus in bite-sized pieces and cook for 2 minutes. Then add the vegetable stock, cover the pan, and cook on low heat for another 3 minutes. Add the pasta, diced avocado, and thyme leaves. Stir until warmed. Serve immediately with a grind of black pepper and the lemon wedges. Do not overcook the avocado pieces, as this will make them bitter.