Any variety of pasta will work in this dish, but my preference is a short, shaped pasta such as rotini. As the pasta boils in salted water, starch is released into the water. Reserved pasta water helps bind the sauce together (in a pinch, it can also help you stretch too little sauce without compromising flavor too much).

Pasta and Asparagus with Goat Cheese

1 box (1 lb) pasta
1 tbsp sea salt
1 lb asparagus, tough ends removed and cut crosswise into 1-inch pieces
1 container (about 5 oz) goat cheese with basil and roasted garlic
Parmesan cheese, optional

Bring a large pot of water to a full, rolling boil. Add sea salt and pasta. Cook 5 minutes, stirring occasionally, then add asparagus. Cook an additional 5 minutes, until pasta is al dente and asparagus is tender. Drain, reserving about 1 cup of pasta water.

Add goat cheese to pasta and asparagus, stirring to melt. Add small amounts of reserved pasta water until sauce is at desired consistency. Top with Parmesan cheese just before serving, if desired.  

Frugal Breakdown:
1 box pasta: $0.88 
sea salt : negligible
1 lb asparagus: $2.86
1 container goat cheese: $4.79 
Parmesan cheese: $0.50
TOTAL: $9.03

Verdict: Success, though goat cheese is more expensive than a jar of Alfredosauce. Asparagus can also be an expensive produce item, depending on the time of year (in late spring, the price per pound can be as low as $0.99). Sales on pasta were a little higher this time around, $0.88 instead of $0.50 for a box, which is still not a bad deal.

Here is the next recipe in Spring Fever, this one modified from Everyday Food magazine. This recipe is very versatile, and it would be very easy to make substitutions with vegetables that are in season. Obviously, I used asparagus and corn, but sugar snap peas, mushrooms, carrots or zucchini would work great as well. Feel free to add or substitute your favorite fresh or frozen veggies. The dish is flavorful without spices, so it can be adapted for different types of cuisine. I served this with Coconut-Ginger Rice, but it could also work with steamed potatoes or egg noodles. The high heat cuts cooking time and keeps the beef tender and moist. I like to purchase the pre-cut strips for stir-fry, but you could use any cut of beef you prefer.

2 tbsp vegetable oil
1 lb asparagus, trimmed and cut into diagonal 1-inch pieces
1 bag (12-16 oz) frozen corn kernels, thawed
1 onion, halved and sliced  
salt and pepper
1 lb beef, sliced into thin strips about 2-3 inches long
1 tbsp cornstarch

Heat 1 tbsp oil in a large skillet. Over high heat, saute asparagus, corn, and onion. Season with 1/4 tsp salt and 1/8 tsp pepper. Cook, stirring frequently, until corn and asparagus begin to lightly brown and onion is tender, 5 to 6 minutes.

Remove from heat and transfer vegetables to a bowl. In another bowl, toss together beef, 1/2 tsp salt, and cornstarch until beef is coated.

Heat remaining tbso oil in skillet and add beef. Over high heat, cook beef, without stirring, for 2 minutes (this will brown the beef nicely). Add asparagus mixture and 1 cup water to skillet. Bring to a boil and cook, tossing, until sauce thickens slightly. Scrap the bottom of the skillet to incorporate any browned bits into sauce (this will add to the flavor).

Serve immediately, over rice as desired.

Here is the first recipe for Spring Fever, combining fresh asparagus with sausage, mushrooms, potatoes, and more. This is a relatively quick and easy one-dish dinner, perfect on those chilly spring nights (or, if you live in Michigan, snowy spring nights). This recipe is inspired by one in Simply in Season, but I added my own personal touch to give it a little more substance and flavor. If asparagus isn’t your vegetable, try broccoli, peppers, or sugar snap peas.

1 lb bulk sausage
1 medium onion, halved and sliced
8 oz sliced mushrooms
4-5 medium potatoes, any variety, cut into 1-inch chunks
3/4 cup water
1 lb asparagus, halved lengthwise and cut into 1-inch pieces
salt and pepper
cheese, for topping, if desired

In a large skillet over medium heat, combine sausage, onions, and mushrooms. Using a spatula, break sausage into smaller pieces (but do not crumble completely). Saute until sausage begins to brown, about 5 minutes.

Add potatoes and water to skillet. Season with salt and pepper. Cover and simmer for 10 minutes, stirring halfway through.

Add asparagus to top of mixture but do not stir in. Cover and simmer an additional 10 minutes, or until asparagus is crisp-tender and potatoes are tender. Stir and top with fresh ground pepper.

Serve immediately, topped with cheese if desired.

Cooking on the stove:

Ready to serve:

3 tbsp olive oil
1 small onion, finely chopped
2-3 garlic cloves, minced
1 tsp salt, plus 3/4 tsp
1 lb mushrooms, trimmed, cleaned, and finely chopped
1 cup dry Marsala wine
1 lb pasta
1/2 lb fresh asparagus, halved lengthwise and crosswise
3/4 cup grated Parmesan cheese
1/2 cup cream
1/2 cup chopped fresh flat-leaf parsley
1 tsp freshly ground black pepper

Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and garlic and cook for 1 minute. Add the mushrooms and 1 tsp of the salt. Saute, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes. Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.

Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining 3/4 tsp salt. Add the pasta and cook, stirring occasionally, for 5 minutes. Add the asparagus and continue to cook until pasta is tender but still firm to the bite and asparagus is crisp-tender, another 5 minutes. Drain the pasta and add it into the mushrooms, Marsala, and onions. Add the cream and Parmesan and cook until heated through, about 5 minutes. Stir in parsley and pepper.

Serve immediately, topped with additional Parmesan if desired.

2 bunches asparagus
1 tbsp olive oil
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp garlic powder
salt and pepper

Cut asparagus into 2-inch pieces, discarding any tough ends. Heat oil in a large sauce pan or pot over medium heat. Add spices and heat for 30 seconds. Add asparagus and about 1/4 cup water. Toss asparagus until well coated.

Bring to simmer and cover, adding more water if needed. Steam for 5-7 minutes or until asparagus is crisp-tender. Season with salt and pepper, tossing well. Serve immediately.

1 1/2 pounds asparagus, trimmed
1 tbsp olive oil
salt and pepper, to taste
1/4 cup shredded Parmesan cheese

Preheat oven to 450F

In a shallow baking dish or rimmed baking sheet, toss trimmed asparagus in olive oil. Season with salt and pepper. Top with shredded Parmesan cheese.

Bake 10-15 minutes or until asparagus is tender (will look bright green).

1/4 cup pine nuts
3/4 lb fettuccine
2 bunches asparagus, trimmed
4 oz creamy goat cheese, broken into pieces
2 tbsp grainy mustard
2 tbsp snipped fresh dill leaves

Halve asparagus length-wise and cut cross-wise into third. In a small skillet over medium heat, toast pine nuts, stirring often, until golden, about 3 minutes. Set aside.

In a large pot of boiling salted water, cook the fettuccine until al dente (8-10 minutes), according to package directions. Add asparagus during the last 5 minutes of cooking. Reserve 1 cup of pasta water and drain the rest.

Return pasta, asparagus, and reserved pasta water to pot. Toss with the goat cheese, mustard, dill, and toasted pine nuts. Season with salt and pepper. Serve immediately.

Shown below with Cucumber Onion Salad and home-grown tomatoes: