Place asparagus tips and water in a shallow pan. Cover and bring to a boil. Simmer for 2 minutes, or until asparagus is bright green and just cooked through. Remove asparagus and set aside to drain. Reserve 2 tablespoons cooking water. Fill a large pot with water and bring to a boil. Cook pasta according to package directions. Drain in a colander, reserving about 2 tablespoons cooking water. Place reserved pasta water in a large pot and, working quickly, add asparagus water, lemon juice, avocado, neufchatel cheese or cream cheese, and muenster or jack cheeese. Blend until creamy. Add pasta and toss quickly with a wooden spoon. Add asparagus and strawberries, toss well and serve at once. Serves 4 as a side dish. Per serving: 246 cal; 9 g port; 5 g fat; 39 g carb; 13 mg chol; 80 mg sod; 3 g fiber Vegetarian Times, August 1993/MM by DEEANNE Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip