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).
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)
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 |
