5 garlic cloves, minced
1 tsp. dried red pepper flakes
2-3 dashes Tabasco
1/4 c olive oil
1 Tbs. butter or margarine
1 lb fresh asparagus, cut into 1-inch pieces
Salt to taste
1/4 tsp pepper
1/4 cup shredded Parmasan (I prefer Romano) cheese
1/2 lb penne, cooked and drained

In a skillet, cook garlic, red pepper flakes, and hot pepper sauce in oil
and butter for 2-3 min. Add asparagus, salt and pepper; saute until
asparacus is crisp-tender, abt. 8-10 min. Add Parmesan cheese; mix well.
Pour over hot pasta and toss to coat. Serve immediately.

Yield: 4-6 servings.

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