Linguine - 1 packet
Scallops - frozen is ok. If large, 3-4 per serve; smaller, 6-8 per serve
Shitake mushrooms - as many as you like, cut into thick slices
Asparagus - ditto
Brown/ Red onion - 1 large, chopped
Garlic - 2-3 cloves, crushed
White wine - don't hold back here
Cream - 4 dollops
Butter - a nice cube (you could substitute with olive oil, but IT'S JUST NOT THE SAME)
Fresh parsley - handful, chopped
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(1) Cook asparagus in a pot of salted boiling water until just crisp-tender.
(2) Drain asparagus, run under cold water, set aside
(3) Cook pasta and set aside
(4) Melt 1/3 of butter, brown onions and garlic
(5) Saute asparagus really quickly, remove from heat
(6) Melt remaining butter, add scallops, season with salt and pepper, toss around gently until just cooked through
(7) Pour wine, mushrooms, and asparagus in. Stir a little, lower heat, then add cream
(8) Add pasta, stir until coated with sauce, season to taste
(9) Serve with parsley and parmesan