BRING a large pot of water to a boil and cook the pasta one minute less than required, drain and toss with 1 tablespoon of olive oil and place on sheet tray to cool down
PRE-HEAT the oven to 425˚F , toss the asparagus with 1 tablespoon of olive oil and season with salt and pepper ROAST for about 15 minutes or until golden, remove from the oven and cool down
HEAT a skillet to medium and add 2 tablespoons of olive oil and onions, season with salt and pepper and slowly cook until the onions have caramelized, about 15 minutes
REMOVE from the heat and set aside to cool down
Once everything has cooled down, in a large bowl COMBINE the pasta with asparagus, caramelized onion, lemon juice and remaining olive oil; season with salt and pepper
When you are ready to SERVE the dish, fold in the crumbled goat cheese
