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Ingredients: 1 1/2 Pound(s) Asparagus, fresh 2 Tablespoon(s) Chives, chopped fresh 1 Pound(s) Fettuccine 1/4 Pound(s) Goat cheese 2 Tablespoon(s) Parmesan Cheese; Grated Directions: 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.
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