Bring a large pot of lightly salted water to a boil.

Add angel hair pasta and cook for 5 to 6 minutes, until al dente.

Drain the pasta and toss with 1 tablespoon of olive oil to prevent stickiness.

Heat the remaining 3 tablespoons olive oil in a skillet over medium heat.

Cook the minced garlic for 1 to 2 minutes until fragrant.

Add the chopped asparagus and halved grape tomatoes to the skillet, stirring to coat.

Pour in the chicken broth and continue cooking uncovered for 10 minutes, or until the asparagus is tender but still bright green.

Place the cooked pasta in a large bowl.

Toss the pasta with the asparagus and tomato mixture.

Season with dried dill weed and freshly ground black pepper to taste.

In a separate bowl, mix the mashed avocados, lime juice, and garlic powder together until blended.

Serve the pasta with a dollop of the avocado mixture.

Top with shredded queso asadero.