Cut the rib eye steak into small strips. If the strips are too long, cut in half again. Set aside.

If making the asparagus broth, cut the bottom 1 1/2 - 2" off the bottom of the asparagus and put in about 2 cups of water and simmer for about 30 minutes. Set aside until needed.

Have a pot of salted water boiling for the fettuccini.

Heat a skillet and then add the unsalted butter. Put several pieces of the rib eye steak in the skillet and cook until still a little pink. Remove from skillet and add more steak strips until you have cooked them all. You do not want to over crowd the skillet because they will not brown as well.

After you have browned all the steak pieces and removed from pan, add the onions and sauté until they are transluent, then add in the mushrooms and garlic to the skillet and saute for 2-3 minutes until they are done. Add about 1/3 cup of the asparagus broth to the skillet, scraping up any browned bits that may have stuck to the bottom of the pan.

Add in the English peas and stir about a minute or two and add the meat back into the skillet.

Cook the pasta until al dente, drain. Add the pasta to the steak mixture and toss. Break up the goat cheese into small pieces. Stir quickly and if you need a little more liquid add in some more asparagus broth.

Serves 4 people.