---------- 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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