Boil a large pot of unsalted water; gently loosen fusilli with hands, carefully place in water + boil 2-3 min until al dente; drain

Meanwhile, slice half the package of pepperoni into thin strips; heat skillet over med-high + cook 1-2 min until pepperoni releases oil + crisps; set pepperoni aside, reserving fat in pan

Slice asparagus into ½-inch pieces, discarding any tough pieces; using same pan, heat reserved fat over med-high, add asparagus, salt/pep + sauté 4-6 min until tender + bright green

Add pepperoni + asparagus to pasta, then toss to combine; divide to plates + sprinkle each with 2 tbsp cheese