Boil 1 lb pasta, I used bowtie. Drain and cool.Lightly saute about 12 asparagus spears cut into 2 inch pieces and toss with pasta. Add grape tomatoes, sliced English cucumbers, black olives. Season with salt and pepper, add about 1/4 tsp garlic powder, 1/4 tsp red pepper flakes, 1/4 c olive oil and 2 Tbs. rice wine vinegar. Toss and top with shredded Asiago cheese. You could also use Parmesan.