In a skillet heat the oil to medium heat. Stir in the garlic, red pepper
flakes, and Tabasco sauce. Cook for 2 to 3 minutes.

Add the asparagus pieces, salt and black pepper, and mix well. Sauté
the mixture for 10 minutes or until the asparagus is crispy-tender. Then
blend in the butter and the Parmesan cheese.

Pour the sauce mixture over the hot pasta and toss to coat. Serve
immediately. Serves two (
or four to six).
1/8 cup of olive oil (1/4)
1 tablespoon of minced garlic or garlic powder (
2)
1 teaspoon of dried red pepper flakes (
1)
2 dashes of Tabasco (
2-3)
1/2 pound of fresh asparagus, cut into 1-inch pieces (
1)
Salt and black pepper to taste
1/2 tablespoon of butter (
1)
1/8 cup of grated Parmesan cheese (
1/4)
 better yet: shredded - or better yet: Romano, shredded
1/4 pound of Penne Rigate pasta, cooked and drained (
1/2)
Best if served fresh. For 4 to 6 people
use ingredients in parentheses.
The Main Courses Chef presents ...
Asparagus Pasta
at The Fatted Café
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The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania
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