From my garden to you!

But the shotgun's loaded with rock salt, so stay away from my asparagus patch and rigatoni tree!


Recipe
I put the pasta on to boil, then put a stick of butter, six chopped asparagus spears, three crushed cloves of garlic, a good wallop of red pepper flakes, a good wallop of Italian seasoning, and a good wallop of parsley in a pan over medium heat and kept it moving until the butter was slightly browned. I drained the pasta, tossed it all for a couple minutes in the pan to distribute the sauce, and arranged the asparagus tips on top.