1 lb. fresh bay scallops (or sea scallops, cut in quarters)
3 c. fresh asparagus, cut in 2 inch lengths
1 clove garlic, cut in 1/2
3 tbsp. chopped parsley
1/4 tsp. hot pepper flakes
1/2 c. dry white wine
Fresh ground pepper
3/4 lb. fresh pasta (linguine or fettuccine)
Parmesan cheese
3 tbsp. olive oil

Heat olive oil in large saute pan and add garlic. Cook 1 minute and remove. Add parsley, pepper flakes, and wine. Simmer slowly. Meanwhile, put asparagus into rapidly boiling water and cook 2 to 3 minutes until bright green and barely tender; drain. When wire mixture is reduced by half, add scallops and cook until opaque, about 1 to 2 minutes. Do not overcook.

While scallops cook, add pasta to rapidly boiling water (about 1 minute if fresh, allow more time if dried pasta is used). Toss asparagus and scallops with pasta. Serve with fresh ground pepper and Parmesan cheese. Serves 3 to 4.