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

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.