Instructions: This delectable combination of tender asparagus and pasta in a light, garlicky sun-dried tomato sauce heralds the beginning of the spring season.

Bring large pot of salted water to a boil. Meanwhile, in large skillet, heat oil over medium-low heat. Add green garlic and cook, stirring often, until softened, about 3 minutes. Add garlic, thyme, wine and sun-dried tomatoes.

Cook 1 minute, then remove from heat and set aside.

When water boils, add pasta, stirring to prevent sticking. Cook according to package directions. About 2 minutes before pasta is done, add asparagus and cook just until tender.

Drain pasta and asparagus and transfer to shallow serving bowl. Reheat sauce and add to pasta, tossing to coat. Season with salt and pepper and dot with goat cheese; stir slightly. Serve right away.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.