Instructions: 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. Sauteefor 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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