Pasta With Asparagus

10 to 12 oz pasta, any short shape
12 to 16 oz asparagus, preferably slender
2 Tbs extra virgin olive oil
3 to 4 garlic cloves, minced
1/2 cup crumbled goat cheese, grated fresh Parmesan cheese, or crumbled feta cheese

1) Cook the pasta according to package directions and drain.
2) Meanwhile, trim the woody ends from the asparagus spears and scrape any tough skin with a vegetable peeler (fresh slender spring asparagus usually needs no scraping). Cut the spears into 1 to 2 inch long pieces.
3) Heat the oil in a large skillet and add the garlic. Saute over low heat until golden, about 1 minute. Add the asparagus and a small amount of water. Cover and steam until the asparagus is done to your liking but still bright green.
4) Combine the pasta, asparagus mixture, and cheese in a serving container and toss well. Season with salt and pepper, and serve at once.

Review: Simple, with these ingredients there's no way it wasn't going to be yummy. We used elbow macaroni, 'cause I think it gives it a retro flair. It's a basic that gets underrated and underused.

Made again on 2/22/2011, using rotini and feta: