Ingredients

5 cloves garlic, minced
1 tsp. dried red pepper flakes
2 to 3 dashes hot pepper sauce
1/4 C. olive oil
1 tsp. butter or margarine
1 pound fresh asparagus, cut to 1-1/2 inch pieces
salt, to taste
1/4 tsp. pepper
1/4 C. shredded parmesan cheese
1/2 pound mostaccioli, cooked drained, or 1/2 pound elbow macaroni, cooked, drained

Cooking Instructions

In a skillet cook garlic, red pepper flakes and hot pepper sauce in oil and butter for 2 to 3 minutes. Add asparagus, salt and pepper. Saute until asparagus is crisp and tender, about 8 to 10 minutes. Add parmesan cheese; mix well. Pour over hot pasta; toss to coat. Serve immediately.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)