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.