Directions

1. Cook your pasta in a large pot of well-salted water until it is almost tender, or about three minutes shy of what the package suggests.
   
2. Meanwhile, combine olive oil, lemon zest, parsley and cheese in a large bowl, breaking up the goat cheese as you put it in.
   
3. Add asparagus to the pot and cook until firm-tender, another two to three minutes. Strain both pasta and asparagus together into the bowl with goat cheese, along with a couple slashes of the pasta water.
   
4. Toss until smoothly combined, adding more pasta water, if needed. Season generously with salt and pepper, and lemon juice.