Pasta With Goat Cheese & Roasted Asparagus

2 lbs asparagus, tough ends removed
4 Tbs butter, cut into small pieces
12oz cavatappi or other short pasta
5oz soft goat cheese, crumbled
2 to 3 Tbs snipped fresh chives, for garnish 

1) Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.
2) While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.
3) In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.

Review:  I cut the asparagus before roasting.  I hate chopping roasted vegetables, because they're slimy and hot.  This dish was really easy to make and came together pretty quickly.  I love recipes that seem fancy and taste awesome, but take about 20 minutes to make.  I think they make me look like a pro.