1 lb Fusilli pasta (spirals)
3 tb Olive oil
4 tb Sweet butter
10 oz Fresh asparagus tips
(1-inch lengths)
1 cup Pitted black olives,
Sliced
2 tb Calvert's cedar street
Bumpy beer mustard.
2 tb Fresh lemon juice
0.5 cup Kasseri or fresh
Parmesan, finely grated
Salt and freshly cracked
Black pepper
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Cook pasta according to directions.
While cooking, melt butter in saute pan over medium heat.
Add asparagus tips and cook briefly about 4 minutes.
Drain pasta and toss with olive oil.
Add asparagus, butter, olives, mustard and lemon juice, and salt and pepper.
Top with freshly grated cheese.
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