1 lb fusilli pasta (spirals)
3 tablespoon olive oil
4 tablespoon sweet butter
10 oz fresh asparagus tips (1 inch
1 cup pitted black olives, sliced
2 tablespoon calvert's cedar street
1 single bumpy beer mustard
2 tablespoon fresh lemon juice
1/2 cup kasseri or fresh parmesan, f
1 single salt
1 single freshly cracked black pepper
Cook pasta according to directions. While cooking, melt butter in saute pan over medium high heat. Add asparagus tips and cook briefly--about 4 minutes. Drain pasta and toss with olive oil. Add asparagus, butter, olives, mustard, lemon juice, and salt and pepper. Top with freshly grated cheese.
