INGREDIENTS:

1 lb. Fusilli pasta (spirals)
3 tbsp. olive oil
4 tbsp. sweet butter
10 oz. fresh asparagus tips (1 inch lengths)
1 c. pitted black olives, sliced
2 tbsp. Calvert’s Cedar Street Bumpy Beer Mustard
2 tbsp. fresh lemon juice
1/2 c. Kasseri or fresh Parmesan, finely grated
Salt
Freshly cracked black pepper

DIRECTIONS:

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.

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