Cook asparagus in olive oil over medium-high heat in a 10" skillet for 4 minutes (6 minutes if your asparagus is very thick).
Add garlic and cook just until fragrant. Stir in heavy cream and simmer on medium-low until asparagus is tender-crisp.
Remove from heat and stir in parmesan cheese and red chili flakes. Taste and season with salt and pepper.
Serve warm.
Tags: asparagus, dinner, green-bean, parmesan, side, veg, vegetarian
