2 lbs. fresh asparagus
2 lbs. sea scallops
1 1/4 lb. linguine
4 tsp. lemon peel
1/4 c. olive oil
1/4 c. fresh chopped dill
1/3 c. grated Parmesan cheese
4 tbsp. butter
4 tsp. chopped garlic

Cook asparagus as dente cutting off tough ends. Run under cold water and set aside. Rinse scallops. Cut into 1/2 inch slices. Boil water. Cook linguine; drain and return to pot. Add lemon peel and juice, olive oil, dill, 1/2 cheese. Toss well. Season to taste. Place lid slightly ajar to keep warm. In large skillet, heat butter over medium heat. Add scallops and saute turning until golden, about 3 minutes. Add garlic and asparagus. Cook 2 minutes. Arrange pasta on plates. Top with scallops and sprinkle with cheese. Serves 6.