When springtime rolls around I find almost any excuse to cook fresh asparagus we bring home from the market. This is an easy pasta dish with asparagus and chicken breasts. Goat cheese melts into the cream sauce to make it even creamier. The sherry and lemon juice brighten the sauce, and a glance of nutmeg adds a final note. You can play around with this one, swap out a different cheese, or experiment with different herbs like thyme or basil, or even add some heat with a few chili pepper flakes.

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