Categories: Vegetables, Cheese/eggs 
      Yield: 8 servings 
  
  1 1/2 lb Asparagus, fresh                         Pepper freshly ground 
      2 tb Chives, chopped fresh             1/4 lb Goat cheese 
      1 lb Fettuccine                          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.