Place a quart of water in a shallow pan over medium-high heat and heat until poaching stage. Add the asparagus spears and blanch for about 6 - 8 minutes until slightly limp and bright green. Place 4 asparagus spears in each of two bowls. The tips of the asparagus should rest on the bowls edge.

Place the milk in a mixing cup and add the flour stirring until the mixture is smooth. Set aside.

In a medium sized non-stick sauté pan heat the olive oil over medium heat and add the minced garlic. Cook slowly until soft and do not let it brown. After the garlic is soft, add the lemon juice and cook until it is mostly evaporated.

Add the onion to the pan and cook over low heat until the onion is soft and translucent. Reduce the heat to low and stir in the salt and milk/flour mixture, whisking gently. As the sauce thickens, add the goat cheese and reduce the heat to very low. Continue whisking and, when the goat cheese is melted, remove from the heat.

Preheat the oven to 350°F.

Chop the basil into the tomatoes.

Place the 4 quarts water in a medium stock-pot over high heat. When the water is boiling cook the linguine until al denté (12 - 15 minutes for dried pasta). Drain.

Switch the oven to broil.

While the pasta is cooking, gently reheat the sauce and place the drained pasta into the sauté pan. Toss to coat the pasta well with the sauce.

When the linguine is well coated place it on top of the asparagus. Top this with the tomato/basil mixture and then sprinkle the Parmesan cheese over the top.

Place under the broiler. Cook until the cheese is melted and serve.