Title: Pasta with goat cheese & asparagus
 Categories: Vegetables, Cheese/eggs
      Yield: 8 Servings
 
  1 1/2 lb Asparagus, fresh
      2 tb Chives, chopped fresh
      1 lb Fettuccine
           Pepper freshly ground
    1/4 lb Goat cheese
      2 tb Butter
 
   1. Scrape and trim the asparagus. Slice the spears on the bias,
  creating lengths of 1/4 inch.
   2. In a kettle, bring 3 quarts of water to a boil. Add the
  fettuccine, boiling vigorously for 9 to 12 minutes. Do not overcook;
  the pasta should be al dente. Reserve 1/4 cup of the cooking water
  and drain the pasta. 3. Melt the butter in the kettle and add the
  asparagus. Saute for about 1 minute and add the fettuccine, goat
  cheese, chives and the pepper. Pour in the reserved water. Toss well
  and serve.