Linguine With Asparagus and Goat Cheese

• 12 lb fresh asparagus
• 12 cup low sodium chicken broth
• 14 cup dry white wine
• 14 cup shallot, chopped
• 14 teaspoon pepper
• 4 ounces neufchatel cheese, softened
• 2 ounces goat cheese, crumbled
• 2 tablespoons fresh lemon juice
• 12 cup red bell pepper, thinly sliced

1. Put water for linguine or spaghetti on to boil.
2. Snap off tough ends of asparagus.
3. Remove scales from stalks with a knife or vegetable peeler, if desired.
4. Cut asparagus into 1-inch pieces.
5. Set aside.
6. Combine chicken broth, white wine, chopped shallots, pepper, and bell pepper in a saucepan.
7. Bring to a boil; add asparagus.
8. Reduce heat and simmer 5 minutes.
9. Add cheeses and lemon juice; cook over low heat, stirring constantly, until cheeses melt.
10. Set aside; keep warm.
11. Cook pasta according to package directions, omitting salt and fat; drain.
12. Place pasta in a serving bowl.
13. Add asparagus mixture and sweet red pepper; toss gently.
14. Serve immediately.

fresh asparagus, chicken broth, white wine, shallot, pepper, neufchatel cheese, goat cheese, lemon juice, red bell pepper

Taken from www.food.com/recipe/linguine-with-asparagus-and-goat-cheese-216649 (may not work)