Roasted Asparagus Pasta Salad

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1 pound bowtie pasta

1 pound asparagus, ends trimmed

Olive oil, for drizzling

Kosher salt and freshly ground black pepper

1 shallot, finely chopped

1 clove garlic, finely chopped

2 teaspoons Dijon mustard

Zest and juice of 1/2 lemon

1/4 teaspoon crushed red pepper flakes

4 tablespoons olive oil

1/4 cup thinly sliced fresh chives

1 (4-ounce) container crumbled goat cheese