1 lbs. fresh asparagus or frozen
1 lb. sea scallops
2 tbsp. olive oil or butter
2 tsp. finely chopped fresh garlic
2 plum tomatoes, cut in sm. pieces
Fresh ground pepper
1 tbsp. butter
2 tbsp. parsley, chopped fine
1 tsp. chopped fresh thyme or 1/2 tsp. dried thyme
1 tbsp. fresh lemon juice
1/2 lb. linguini, cooked or any type of cooked pasta

PREPARATION:

1. In a large pot, bring water to a boil to cook pasta.

2. In a small saucepan bring enough water to boil to cover the asparagus. Break fresh asparagus to remove the woody part and cut the remaining part into 1/2 pieces. Add asparagus to the boiling water in small saucepan and cook for 1 minute or until a fork can just barely pierce the asparagus. Do not over cook. Remove pan from heat and drain the asparagus in a colander. If using frozen asparagus, follow directions on package.

3. Heat oil in skillet. Over medium high heat saute garlic and tomatoes for 1 minute.

4. Using a nonstick skillet large enough to hold the scallops in one layer, heat butter over high heat. Add scallops, cook, shaking so that scallops cook evenly and quickly, for about 2 minutes.

4. While scallops are cooking, add pasta to large pot of boiling water and cook until bite tender. Cooking times will vary depending on type of pasta used.

6. Add tomato and asparagus mixture to the scallops. Add the parsley and lemon juice and pour mixture over the cooked pasta. Serve immediately.