|Photo from Smitten Kitchen|
1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
1/4 cup olive oil
1 lemon (1 Tbl grated peel plus all the juice)
2 teaspoons chopped fresh tarragon
1 5- to 5 1/2-ounce log soft fresh goat cheese (Costco always has this at a great price)
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. Add asparagus and cook until firm-tender, another two to three minutes. Drain both 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 slashes of the pasta water. Toss until smoothly combined, adding more pasta water if needed.
Stir in shredded chicken.
Season generously with salt and pepper, and lemon juice.