Asparagus Goat Cheese Pasta

When I was getting married, my sisters had everyone bring their favorite recipe to the bridal shower, so I ended up with a book of all kinds of things. I still sift and sort through it often and it has some of my favorite ones in it. She actually put it in a picture album so I can pull the recipes out and I have added many of my own. My sister-in law gave me one for Asparagus Goat Chees Pasta that I have eyed over and over and finally decided to make tonight. It was so easy and so delicious (thanks Lisa!) but yet very impressive. I decided to post it because I think it is THAT good!

Asparagus Goat Cheese Pasta

1 lb asparagus

1/2 lb thin spaghetti

1 Tbsp butter

2 Tbsp all-purpose flour

1 14 1/2 oz can chicken broth

4-5 oz goat cheese (chevre)

2 cloves crushed garlic

1/2 c grated parmesan cheese

2 Roma tomatoes cut into small pieces (optional)

1. Heat a lage pot of lightly salted water to boiling over high heat.

2. Snap asparagus stalks and cut asparagus into 2 inch pieces (I used frozen asparagus and it was fine). Blanch in boiling water 3 minutes. With a slotted spoon, remove the asparagus to a bowl.

3. Add the spaghetti to boiling water and cook according to label directions. Drain.

4. Meanwhile, in a medium saucepan over med. high heat, melt the butter. Saute garlic and blend in flour with a whisk. Add the broth and cook for 2 minutes, stirring constantly, until it thickens. Blend in the goat cheese. Toss the spaghetti with asparagus, sauce, parmesan cheese, and tomatoes. Add salt and pepper to taste.

Serves 4-6