3 1/2 tsp. salt divided, plus more to taste

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3 large red swiss chard leaves

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8 oz. asparagus

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2 Tbsp. extra-virgin olive oil

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8 oz. dry spaghetti

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4 large cloves garlic minced

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1/2 cup white wine of choice

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1/2 lemon zest only (reserve juice)

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1/2 lime zest only (reserve juice)

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1/2 tsp. freshly ground black pepper plus more for garnish

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1/8 tsp. red pepper flakes or to taste

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1 cup vegetable broth

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2 tsp. lemon juice plus more to taste as needed

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2 tsp. lime juice plus more to taste as needed

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2 ripe, Fresh California Avocados seeded, peeled, and diced into cubes, plus more for garnish, if desired

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.