1 lb. fresh asparagus, cut into 3/4-inch pieces
2 c. small seashell pasta
1/4 c. buttermilk
3 tbsp. lemon juice
2 tbsp. olive oil
1 tbsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. dried basil, crushed
1/8 tsp. pepper

Steam asparagus 4 to 6 minutes. Cool, drain and reserve. Cook pasta; drain, rinse and drain. Cool.

Mix remaining ingredients together. Pour over pasta shells. Toss. Add asparagus, 3 green onions with tops (chopped) and 2 ounces crumbled Bleu cheese. Cover. Refrigerate 2 hours or overnight.