Made this recipe tonight because I had all of the ingredients on hand and had seen it in a couple places: Bon Appetit and Smitten Kitchen. The recipe was super easy (asparagus and pasta cook in the same water, sauce is no-cook), and super tasty. The lemon really cuts through the richness of the goat cheese.
The only changes I made were to use orecchiette (the little ears) instead of spiral pasta and didn't use a full pound of it. Also, I added about 1 lemon's worth of juice. Didn't end up needing the pasta water.