Asparagus season is drawing to a close.  If you haven’t prepared a shaved Asparagus dish yet this season, maybe now is the time.  This is a quick and easy pasta recipe with just a few ingredients.  If you have more time and want to do something other than pasta, this preparation also works well for risotto.

Bring a large pot of salted water to boil and cook 6 ounces of thin spaghetti noodles until tender.  Drain and rinse.

Very thinly slice red onion to make 1 C.

Trim 1 bunch of Asparagus, then use a vegetable peeler to shave the stalks.  They will end up curling into themselves.

In a medium sized skillet, heat 1 T. olive oil.  Add the onion and saute for 2-3 minutes, then add the asparagus and cook until just-tender.  Season with salt and pepper.

Toss the vegetables and pasta together, then mix in 3 T. lemon juice, 1 t. lemon zest, 2 T. additional olive oil and 3 T. or more soft goat cheese (chevre). Add fresh chopped fresh herbs to taste and lots of coarsely ground black pepper.