Asparagus, Goat Cheese and Lemon

Asparagus, Goat Cheese and Lemon Pasta

Adapted from Bon Appetit
As it turns out, goat cheese makes a really great quick, creamy pasta sauce. And whether you blanche your pasta with asparagus or you swap in string beans, this comes together quickly. I added a can of black olives for interest, texture and more flavor.
Serves 6
The Ingredients.
1 pound spiral-shaped pasta

1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces

1/4 cup olive oil

1 tablespoon finely grated lemon peel

2 teaspoons chopped fresh tarragon plus more for garnish
 (I had to use dried)
5- to 5 1/2-ounce log soft fresh goat cheese (the pre-crumbled stuff will not melt as well and the only log I could find was 4 oz)
1 can black olives, drained (pitted Kalamata olives would be even better)
Fresh lemon juice to taste (optional)
The Directions.
Cook pasta in a large pot of well-salted water until it is almost tender, or about three minutes shy of what the package suggests. Add asparagus and cook until firm-tender, another three minutes. Drain pasta and asparagus together, reserving one cup of pasta water.
Meanwhile, combine olive oil, lemon peel, tarragon and cheese in a large bowl, breaking up the goat cheese as you put it in. Add hot pasta and asparagus to bowl, along with a couple splashes of the pasta water. Toss until smoothly combined, adding more pasta water if needed. Season generously with salt and pepper, add olives and lemon juice if you feel it needs a little extra kick.
The Verdict.
This was lovely. Adding the asparagus to the pasta to cook was pure genius! And of course, lemon adds a brightness to everything. So, yes, this was a deliciously satisfying meal. A friend told me the recipe has been around for a while, but I just found it ... on Pinterest!

Ridiculously easy roasted asparagus ...

Asparagus was on sale for $1.88 a pound this week, so I bought two big bunches. My favorite way to make it is roasted in a hot oven, with a drizzle of good olive oil.
TARRAGON ROASTED ASPARAGUS
INGREDIENTS:
Fresh Asparagus, woody ends removed
Olive Oil
Sea salt
Black pepper
Dried tarragon
DIRECTIONS:
Preheat oven to 400 degrees. Wash fresh asparagus and pat dry with paper towels. Remove the woody ends, either with a knife or break at the "snap." Lay asparagus spears flat in an oven-proof dish. Drizzle with olive oil. Sprinkle on sea salt, pepper and tarragon. Bake, uncovered, for about 5-8 minutes. I like to use the thinnest spears I can find. This should be crisp tender. You don't want it to be mushy.

Scrambled Eggs ... with Asparagus

I love asparagus - whether raw in salads, sauteed, roasted or grilled. It's such a versatile vegetable, filled with so much nutrition and flavor. When preparing asparagus, be sure to bend the asparagus stalk from the base about 2 inches from the end until it snaps to separate the woody stalks from the stem and Voila! it's ready to use! Here's a simple recipe I hope you like.
ASPARAGUS AND SCRAMBLED EGGS
1 pound pencil-thin asparagus
6 sliced green onions
2 tablespoons olive oil
1/2 tsp. red pepper flakes (optional)
Salt and freshly ground black pepper
8 eggs
Remove and discard the tough lower ends of the asparagus. Wash and cut the spears into 1-1/2 to 2 inch lengths. In a heavy skillet, saute the asparagus spears and green onions in olive oil, sprinkling them lightly with salt. Cover the pan and cook over medium heat, stirring occasionally, until asparagus is tender but still firm, about 5 minutes.
Beat the eggs lightly in a bowl, with salt and pepper and red pepper flakes. Add the eggs to the asparagus, scrambling the mixture lightly with a fork. Cook 2 minutes or less, depending on the texture desired, and serve immediately.