Goat Cheese Pasta Salad | Montchevre® Cheese

Ingredients

• ½ bunch asparagus (ends trimmed and discarded), cut crosswise into 1-inch pieces
• 8 ounces dried fusilli or other short pasta
• 1 log (4 ounces) Montchevre® goat cheese, crumbled, divided
• Juice of 1 lemon
• ¼ cup olive oil
• 2 teaspoons Dijon mustard
• 1 teaspoon grated lemon zest
• ½ teaspoon kosher salt, plus additional for cooking water
• 1 cup grape tomatoes, halved