Pasta with Goat Cheese, Lemon, and Asparagus (photo and recipe by Bon Appetit, June 2010)

I’m not a big fan of goat cheese, but this was really good! It’s seasonal cooking, vegetarian, and fast food all in one, and the  perfect reason to buy a pound of fresh asparagus. I served it with leftover Sauteed Chicken Paillards With Artichoke Hearts and a fruit cup of strawberries and pineapple.