PASTA WITH SCALLOPS AND ASPARAGUS

Preparation time: 20 minutes. Serves 6

Ingredients:

·  24 asparagus spears (small, thin spears preferred)

·  6 tablespoons clarified butter (see below)

·  8 cloves garlic, finely minced

·  1 1/2 pounds scallops

·  3 cups heavy cream

·  2 pounds fettuccine pasta, cooked al dente

·  1/2 cup fresh basil, finely chopped

·  1/4 cup fresh parsley, finely chopped

·  Salt and pepper to taste

·  1 cup Parmesan cheese, grated

Instructions:

·  Cook asparagus in a sauce pan until crisp-tender and put asparagus into cold water to stop the cooking process (better yet, steam cook the asparagus)

·  Drain asparagus and set aside

To clarify butter:

·  Melt butter over very low heat

·  Skim off impurities that rise to surface

·  Slowly pour off the oil part of the butter into another container

·  Discard the solids from the bottom of the pan. That's it.

·  Place clarified butter in a large skillet

·  Add the minced garlic and sauté for 2 minutes (or until soft)

·  Add scallops and gently stir for 3 1/2-4 minutes until done

·  Add the cream, fettuccine pasta, basil, parsley, salt and pepper

·  Stir and simmer for about 3 minutes or until very hot

·  Place in pasta bowls or on plates and garnish each with 4 asparagus spears and Parmesan cheese