Instructions: A little correction: in italy we dont use sour cream on pasta dishes, we use fresh double cream and we boil whole asparagus, if we want we cut later. Boil asparagus until crisp-tender, remove with slotted spoon; rinse under cold water; drain. Add linguine to water; cook until al dente.In the meantime cut asparagus in little pieces and keep the tops for garnish. Put asparagus pieces, double cream, a pinch of salt and white pepper in a blender for 1-3 minutes. Combine linguine and butter in large bowl; toss gently until butter is melted. Add asparagus-cream, cheese (and olives if you want); garnish with asparagus tops; toss gently until linguine is coated and cheese is melted. Season to taste with salt and pepper. Serve immediately.

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