1 lb FUSILLI PASTA (SPIRALS)
3 T OLIVE OIL
4 T SWEET BUTTER
10 oz FRESH ASPARAGUS TIPS (1 INCH
1 c PITTED BLACK OLIVES, SLICED
2 T CALVERT’S CEDAR STREET
1 x BUMPY BEER MUSTARD
2 T FRESH LEMON JUICE
1/2 c KASSERI OR FRESH PARMESAN, F
1 x SALT
1 x 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.