Asparagus Goat Cheese Toss

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“Quick and easy. I had bought exactly this amount of asparagus for a family get together that got cancelled. Our vegetarian daughter came home unexpectedly and I was scrambling what to make for supper. Was checking emails and had one from Canadian Living posting meatless dishes for upcoming Earth Day, and this was the first one I clicked on! Added some roasted chicken for DH who like some meat with his meals. Very tasty, so decided to post so I could add to my "vegetarian cookbook" on Zaar.”
1 casserole

Ingredients Nutrition

  • 1 lb pasta, fussli, penne, rotini (I used whole wheat penne which I had on hand)
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 onion, chopped
  • 14 teaspoon salt
  • 14 teaspoon pepper (I always add more!)
  • 1 red pepper, diced
  • 1 12 lbs asparagus, woody ends snapped off and stalk cut into 1 inch pieces
  • 1 cup soft fresh goat cheese, cubed
  • 2 tablespoons fresh chives, chopped
  • 14 cup fresh chives, chopped for garnish


  1. In a large pot of boiling water, cook pasta for 10 to 12 minutes or until tender but firm. Drain and return to pot, reserving 1/2 cup cooking liquid.
  2. Meanwhile, in large skillet, heat oil over medium heat. Add garlic, onion, salt and pepper, red pepper and asparagus. Cover and cook, stirring occasionally until vegetables are softened. (approx. 5 minutes) Note: I cooked garlic and onion first, as I like my pepper and asparagus a bit on the crunchy side.
  3. Add 2 T chives; cook, uncovered for 3 minutes. Add cheese to pasta and toss well to coat, adding enough of the reserved cooking liquid to moisten if necessary. (I didn't bother.) Sprinkle with remaining chives.

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