5 garlic cloves, minced
1 Teaspoon dried red pepper flakes
2 Dash hot pepper sauce
1/4 Cup olive oil
1 Tablespoon butter
1 Pound fresh asparagus, cut into 1 1/2-inch slices
1/2 Teaspoon salt, or to taste
1/4 Teaspoon black pepper
1/4 Cup shredded parmesan cheese
1/2 Pound elbow macaroni, cooked


In a skillet, cook garlic, red pepper flakes and hot pepper sauce in oil and butter over low heat for 2 to 3 minutes. Add asparagus, salt and pepper. Saute until asparagus is tender crisp, about 8-10 minutes. Add cheese and mix well. Pour over hot pasta and toss to coat. Serve immediately.