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. Snap off and discard tough ends of asparagus. Cut in half lengthwise. Bring 4 qt. water to a boil in a stockpot over high heat. Add 1/4 cup salt; return to a boil. Add pasta; boil, stirring occasionally, 11 minutes. Stir in asparagus, and cook 2 minutes or until crisp-tender. Drain, reserving 1 cup pasta water.
2. Melt butter with olive oil in large skillet over medium-high heat. Add mushrooms, and sauté 6 minutes. Add ham, and cook, stirring occasionally, 2 minutes or until browned. Stir in 1/2 cup reserved pasta water, half of goat cheese, and 1/4 tsp. pepper.
3. Stir pasta mixture into mushroom mixture. Stir in up to 1/2 cup additional pasta water until desired consistency is reached. Remove from heat. Top with remaining goat cheese and pepper; sprinkle with chives.
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