Photo: Alison Miksch; Styling: Caroline M. Cunningham
1/2 pound fresh asparagus
1/4 cup kosher salt
1/2 pound bucatini pasta
1/4 cup butter
2 tablespoons olive oil
1 (8-oz.) package cremini mushrooms, sliced
1 cup diced cooked ham
1 (4-oz.) goat cheese log, crumbled and divided
1/2 teaspoon black pepper, divided
2 tablespoons chopped fresh chives
How to Make It
Snap off and discard tough ends of asparagus. Cut in half lengthwise. Bring 4 qt. water to a boil in a stockpot over high heat. Add 1/4 cup salt; return to a boil. Add pasta; boil, stirring occasionally, 11 minutes. Stir in asparagus, and cook 2 minutes or until crisp-tender. Drain, reserving 1 cup pasta water.
Melt butter with olive oil in large skillet over medium-high heat. Add mushrooms, and sauté 6 minutes. Add ham, and cook, stirring occasionally, 2 minutes or until browned. Stir in 1/2 cup reserved pasta water, half of goat cheese, and 1/4 tsp. pepper.
Stir pasta mixture into mushroom mixture. Stir in up to 1/2 cup additional pasta water until desired consistency is reached. Remove from heat. Top with remaining goat cheese and pepper; sprinkle with chives.