Asparagus-Goat Cheese Pasta

 pound asparagus

 pound (8 ounces) thin spaghetti (preferably whole grain)

 tablespoon unsalted butter

 tablespoons all-purpose flour

  14 1/2-ounce can chicken broth (or vegetable)

 ounces goat cheese (preferably flavored with herbs or garlic)

 teaspoon grated lemon peel

 cup grated Parmesan cheese