In a bowl, whisk together 3 oz of the goat cheese, freshly squeezed lemon juice, Dijon mustard, lemon zest, and salt until smooth and well combined. The goat cheese will break down slightly as you whisk, creating a creamy base for the vinaigrette. Slowly drizzle in the olive oil while whisking constantly to emulsify the dressing and create a smooth, cohesive sauce. I find that whisking the cheese and mustard together first before adding the oil helps the dressing emulsify better and prevents it from breaking.

Bring a large pot of salted water to a boil. Add the fusilli and cook according to package directions until al dente, stirring occasionally. About 2 minutes before the pasta finishes, add the trimmed asparagus pieces to the same pot so they cook together. Reserve 1/4 cup of the pasta water before draining, then drain the pasta and asparagus together in a colander. The starchy pasta water will help loosen the dressing and improve its consistency.

Pour the reserved pasta water into the dressing from Step 1 and stir well to combine. The starch in the pasta water will help the dressing coat the pasta more effectively and give it a silkier texture. Divide the dressing in half, setting aside half of it in a separate bowl to be added later for freshness.

Add the warm pasta and asparagus from Step 2 to the bowl with the half portion of dressing from Step 3, and toss thoroughly until everything is well coated. The warm pasta will absorb the flavors more effectively. Transfer to a serving bowl or container and refrigerate for at least 1 hour, which allows the flavors to meld and the pasta to absorb the dressing fully. I like to chill the pasta salad this way so it reaches the right temperature and the flavors develop deeper before serving.

Remove the chilled pasta from the refrigerator and transfer to a serving bowl if needed. Gently toss in the halved grape tomatoes and crumble the remaining 1 oz of goat cheese over the top. Pour the reserved dressing from Step 3 over everything and toss gently to combine, being careful not to crush the tomatoes. Add the freshly ground black pepper and serve immediately.