Summery Linguini with Lemon-Roasted Asparagus and Chevre

Oh my goodness, the blog has really struck some beautiful flavor notes with this dish. I am in heaven!

Hard to imagine a mix of flavors that go better together than these


1 bunch asparagus about 1 lb.
3 shallots
2 Tbsp olive oil
2 garlic cloves, minced
Zest of 1 lemon
Juice of 1 lemon
½ tsp Dijon mustard
¼ tsp salt more to taste, if desired
¼ tsp white pepper
6 oz linguini
2 tsp fresh parsley, chopped
2 oz soft goat cheese, more if you really want it cheesy!


Step 1: Preheat oven to 450° F. Line a rimmed baking sheet with foil or a nonstick silicone baking sheet. Set aside. Prepare the pasta according to the package instructions.

Step 2: Remove the tough stems of the asparagus by holding them and snapping. Stems will naturally break at the correct spot. Compost the tough, woody stems for use in your garden, if you like.

Step 3: Then, cut each spear into 1½” pieces. Place the asparagus in a colander, rinse, shake dry, and arrange in a single layer on the baking sheet.

Step 4: Prepare the shallots by peeling, slicing in half lengthwise, and slicing into half moons about ¼” thick. Toss with the asparagus.

Step 5: In a medium-sized bowl or liquid measuring cup add the olive oil, garlic, lemon zest and juice, Dijon mustard, salt, and pepper. Whisk to combine. Pour the oil mixture over the asparagus and shallots (which are on the baking sheet, remember!), tossing to coat evenly.

Step 6: Place the baking sheet on a rack in the upper third of the oven. Roast the asparagus/shallot mixture for 6 minutes.  Toss the hot pasta with the fresh parsley and the roasted asparagus mixture. Add salt and pepper, if desired. Prepare each plate with the pasta topped with chunks of goat cheese and garnished with a slice of lemon. Serve immediately.


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