Pasta with Asparagus 

5 garlic cloves, minced 

1 teaspoon dried red pepper flakes 

3-4 dashes hot pepper oil 

¼ cup olive oil 

1 tablespoon butter 

1 pound fresh asparagus, cut into 1 ½ inch pieces 

optional: couple handfuls thickly chopped mushrooms - use portabella
for more flavor

dash salt

¼ teaspoon pepper 

¼ cup finely shredded Parmesan cheese 

½ pound mostaccioli, ziti, or bite size rigatoni pasta, cooked and
drained. (Add a little olive oil to the pasta water when cooking so
pasta won't stick together).

Start cooking pasta. 

Heat up a skillet. When hot, cook oil, butter, hot pepper sauce,
garlic, and red pepper flakes for 2-3 minutes.

Add asparagus salt and pepper. Sauté a few minutes. If using
mushrooms, add now. Sauté until asparagus is crisply tender (app. 8-10
minutes).

Spoon pasta onto serving plates, top with asparagus mixture. Sprinkle
Parmesan over plate. Serve immediately.

Yield: 2 hungry or 4 normal servings