Asparagus Tip Pasta

Fresh asparagus tips are the star here, but the supporting cast is what makes this pasta memorable. Stone-ground grainy mustard and fresh lemon juice cut through the butter, giving this dish a tangy brightness that keeps it from feeling heavy.

Fusilli is the right call for this recipe. The spirals catch the olive oil and butter sauce in every groove, meaning each forkful delivers the full flavor. The pitted black olives add a briny contrast that balances the richness of the butter and cheese.

Kasseri is a Greek sheep’s milk cheese with a pleasantly sharp, slightly salty character. If you can’t find it, freshly grated parmesan does the job well, though kasseri is worth seeking out for a more interesting result.

The key to this recipe is speed. The asparagus tips only need about 4 minutes in the pan. You want them just tender with a slight bite, not soft. Overcooking kills both the color and the texture.

Kitchen Tips

• Use only the tender top 2-3 inches of the asparagus. Save the woody stalks for soup stock.
• Toss the drained pasta with olive oil immediately so it doesn’t stick together while you finish the sauce.
• Add the mustard and lemon juice off the heat to preserve their brightness.
• Taste before adding salt. The olives and cheese both bring saltiness, so season carefully at the end.

Variations

• Vegetable swap: Substitute broccolini tips or snap peas for the asparagus when they’re in season.
• Add protein: Toss in sauteed shrimp or grilled chicken breast for a more substantial meal.