Preparation

• Prepare a medium-high (400°F to 475°F) charcoal or gas grill fire.
• Mix the goat cheese with the parsley and chives, and season lightly with salt and pepper. Refrigerate until ready to serve.
• Toss the tomatoes with just enough oil to coat lightly. Season with salt and pepper, and thread onto skewers. Toss the asparagus with enough oil to coat well, and season with salt and pepper. Brush the mushrooms and onion with enough oil to coat lightly, and season with salt and pepper.
• Bring a large pot of well-salted water to a boil.
• Grill the vegetables, turning occasionally and removing them as they are done, until tender with grill marks (some of the tomatoes may burst), 6 to 12 minutes. Grill the lemon halves, cut side down, until well marked, about 2 minutes.
• Halve or quarter large mushrooms, and cut the asparagus into 1-1/2-inch pieces. Peel the onion slices, if necessary, and coarsely chop. Transfer the vegetables to a large bowl. Slide the tomatoes off the skewers and into the bowl.
• Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the cooking water, and drain. Toss the pasta and 2 Tbs. oil with the vegetables. Squeeze the juice from one charred lemon half into the bowl, and toss. Season to taste with salt, pepper, and more lemon juice, if you like. If the pasta seems dry, toss with some of the reserved cooking water and another drizzle of oil. Serve tossed or topped with the herbed goat cheese.