1 1/2 lbs. fresh asparagus
3 tbsp. olive oil
3 cloves garlic, peeled & crushed
2 green onions, chopped
1 pt. half and half
1 lb bay scallops
1 lb. linguine
1 tbsp. cornstarch

If New Jersey asparagus is in season, it is the best. Select fat stalks with a minimum of wood stalk. Remove lower scales that hold sand and swish stalks in cold water. Hold each stalk in both hands and bend. The tough woody part will break off. Save the tough parts for soup. (See recipe for asparagus soup.)

Cut stalks into 1/8 pieces on 45 degree angle. Put water on for pasta as directed on package. Do not overcook. Heat large frying pan and add oil and crushed garlic. Toss for a few moments until garlic wilts. Add the asparagus and cook over high heat until just becoming tender. Stir continuously. Do not overcook.

Add green onions and toss. Add half and half and bring to quick simmer. Add scallops and simmer until scallops start to look done - about a minute or two. Drain the pasta and place on warmed platter. Strain scallops and asparagus from cream and put on top of pasta. Add salt and pepper to taste to cream. Dilute 1 tablespoon of cornstarch in cold water. Bring cream to a simmer and add cornstarch stirring slowly until cream slightly thickens. Pour cream over pasta and serve immediately. Serves 6.