1. Scrape and trim the asparagus. Slice the spears on the bias, creating lengths of 1 cm.
2. In a kettle bring 3 litre of water to a boil. Add the fettuccine, boiling vigorously for 9 to dozen minutes.Do not overcook the pasta should be al dente. Reserve quarter cup of the cooking water and drain the pasta.
3. Melt the butter in the kettle and add the asparagus. Saute for about 1 minute and add the fettuccine, goat cheese, chives and the pepper. Pour in the reserved water. Toss well and serve.