---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PASTA WITH GOAT CHEESE AND ASPARAGUS
  Categories: Vegetables, Cheese/eggs
       Yield: 8 servings
  
   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.
  
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