Simple and spicy. Here's an easy way to serve asparagus. Adjust seasonings to your liking.
30 minutes, 3-4 servings
| 5 cloves | Garlic, minced |
| 1 tsp | Dried red pepper flakes |
| 3 dashes | Hot pepper sauce |
| ¼ cup | Olive Oil |
| 1 Tbsp | Butter |
| 1 pound | Fresh Asparagus |
| 1 Tbsp + 1 tsp | Salt |
| ¼ tsp | Pepper |
| ¼ cup | Shredded Parmesan cheese |
| ½ pound | Mostaccioli or elbow macaroni |
| 1. Start boiling pasta water. |
| 2. Cut asparagus into 1 inch pieces, discarding the hard base end. |
| 3. Once pasta water is boiling, add asparagus and cook (blanch) for 1 minute, then remove with a strainer or slotted spoon. |
| 4. In a skillet, cook garlic (5 cloves), red pepper flakes (1 tsp), and hot pepper sauce (3 dashes) in olive oil (¼ cup) and butter (1 Tbsp) for 2-3 minutes. |
| 5. Add blanched asparagus, 1 tsp salt, and pepper (¼ tsp) to the skillet. |
| 6. Add 1 Tbsp salt to the pasta water and begin cooking the pasta (½ pound) according to package instructions. |
| 7. Sauté and stir the asparagus occasionally for about 8 minutes. © FirstPageRecipes.com |
| 8. Drain the pasta once it's done. |
| 9. Add the asparagus mixture to the drained pasta and stir in Parmesan cheese (¼ cup). |
| 10. Serve immediately. |
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