INGREADIENT

• 5 garlic cloves, minced
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 2 to 3 dashes hot pepper sauce
• 1/4 cup olive oil
• 1 tablespoon butter
• 1 pound fresh asparagus, cut into 1-1/2-inch pieces
• Salt to taste
• 1/4 teaspoon pepper
• 1/4 cup shredded Parmesan cheese
• 1/2 pound mostaccioli or elbow macaroni, cooked and drained

Direction

1. In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.