| 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 |
| | Back to the Lobby | The Dinner Menu | More Main Courses | German Dishes | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
 |