Goat cheese and asparagus is a natural combination that's inspired many recipes but Laura Chenel Four Peppercorn makes asparagus sing. Add crab and you've elevated it to next-level deliciousness. If fresh crab isn't available, canned crab may be substituted. Fresh pasta is delicate and delicious in this dish if you have a good local source. Otherwise, good-quality dry pasta works just fine. Ripe cherry tomatoes, thin-sliced basil and lemon freshen the flavors and brighten the presentation. Whether it's elegant entertaining or easy dinner, this recipe fits the bill.

Featured Cheese
Four Peppercorn


  • 2 5-ounce Laura Chenel's Four Peppercorn Fresh Goat Cheese pillows
  • 1 pound asparagus, woody ends removed, washed and dried
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 1 1/2 tablespoons kosher salt, divided
  • 1 pound fettuccini (see note)
  • 2 large shallots, thinly sliced
  • 8 ounces cherry tomatoes, stemmed, washed and cut in half
  • 8 ounces picked crab meat (see note)
  • 2 1/2 ounces (1 bunch) basil, leaves cut in thin ribbons
  • 1 lemon, zested and juiced


  1. Preheat oven to 350° F. Place asparagus onto a rimmed baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle with 1/4 teaspoon salt and toss to coat the asparagus. Roast until tender, 8-10 minutes. Allow to cool then slice into thirds on the diagonal.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shallots and 1/2 teaspoon salt. Sauté until the shallots are soft, about 5 minutes. Set aside to cool in the pan.
  3. Bring 4 quarts of water to a boil and stir in 1 tablespoon salt. Cook the pasta according to package directions. Drain, reserving 1 cup of pasta water.
  4. Return the skillet to medium-low heat. Add the pasta and mix in 1 1/2 teaspoons olive oil and 3/4 teaspoon salt. Stir in the asparagus, the fresh goat cheese and cherry tomatoes. Add enough of the pasta water to the melting cheese to emulsify and create a sauce. Cook until all ingredients are heated through, about 2 minutes.
  5. Remove the skillet from the heat and stir in the crab and basil. Add the lemon juice if desired. Garnish with the lemon zest and serve immediately.
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