Fusilli with Asparagus and Parmesan Recipe

Cook the fusilli pasta in a large pot of salted boiling water until al dente, according to the package instructions.

In a separate pot, blanch the asparagus for 2-3 minutes, until crisp-tender. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.

Add the cooked asparagus to the skillet and toss to coat in the garlic oil.

Drain the cooked pasta and add it to the skillet with the asparagus. Toss to combine.

Sprinkle the grated Parmesan cheese over the pasta and toss to mix well.

Season with salt and pepper to taste.

Serve hot.