Instructions: Bring 3 quarts of water in Dutch oven to boil over high heat. Drop asparagus spears into boiling water; boil 1 to 2 minutes or until crisp-tender.

Remove with slotted spoon; rinse under cold water; drain. Add linguine to water; cook until al dente. Drain. Combine linguine and butter in large bowl; toss gently until butter is melted. Add asparagus, cheese, sour cream, and olives; toss gently until linguine is coated and cheese is melted. Season to taste with salt and pepper. Serve immediately.

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