Name: Pasta with Fresh Asparagus and Scallops
Ingredients: 1 lb Asparagus; cleaned; 3 tb Olive oil; 3 Cloves garlic; crushed; 2 Green onions; chopped; 1 c Cream or Half-and-Half; 1/2 lb Scallops; Salt & freshly ground black pepper to taste; 1 lb Pasta

Someone once said we are all brought to the same level at the foot of the cross. The cross pours contempt on our pride and screams to us that reconciliation with God was entirely the work of Jesus. The cross screams to us that God justifies all His children with the same infinite love. The cross screams to us that we are all adopted into the same spiritual family in the same way with the same privileges. The cross screams to us that the sins of disunity such as discord, hatred, bitterness, strife, divisiveness, malice, jealousy, envy, disgust, indifference, unforgiveness have all been shattered by the cross and are therefore unacceptable amongst God’s redeemed. The cross teaches us that the grace that saves us results in grace that transforms us to live more like Jesus Christ, the “Prince of Peace” Himself. And the cross teaches us to join Paul in his never-ending refrain of boasting only in the cross (Gal. 6:14). And with our eyes on the cross, we strike a deathblow to our pride which fuels our divisions.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy	American	Pasta	6	Servings

INGREDIENTS

1	lb	Asparagus; cleaned
3	tb	Olive oil
3		Cloves garlic; crushed
2		Green onions; chopped
1	c	Cream or Half-and-Half
1/2	lb	Scallops
		Salt & freshly ground black pepper to taste
1	lb	Pasta

INSTRUCTIONS

Please don't put any cheese on pasta if it contains seafood. I want the
gentle flavor of the seafood to stand on its own, and cheese will get in
the way. It is amazing to see what people will do to seafood.
This uses three of my favorite foods. How can I lose?
Clean and slice the asparagus into 1/8-inch slices, cut on a 45&deg; angle.
Set aside.
Heat a large kettle of water and put the pasta on to cook until just al
dente.
Heat a large frying pan or wok and add the olive oil and garlic. Toss for
a moment and add the asparagus. Cook over high heat, stirring all the time,
just until the asparagus becomes the least bit tender, about 2 minutes. Add
the green onions and toss. Add the cream and bring to a quick simmer. Add
the scallops and turn off the heat.
Drain the pasta and place on a platter. Strain the asparagus and scallops
from the cream and put on top ofthe pasta. Reduce the cream by one third
over medium-high heat. Add salt and pepper to taste and pour over the
pasta. Serve immediately.
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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