Categories: Pasta, Vegetables 
      Yield: 4 servings 
  
      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.