Recipe from Chef in your Backpack: Gourmet Cooking in the Great Outdoors, courtesy of Arsenal Pulp Press.
In a bowl, the asparagus, red onions, oil, lemon juice, red pepper flakes, salt, and pepper.
In a pot of water over high heat, boil the pasta for 10 minutes. Drain and rinse.
Chop up the avocado into large chunks and combine with the asparagus mixture.
Add mixture to pasta and reduce heat to medium. Mix well until the asparagus is soft. Sprinkle with Parmesan cheese.