Asparagus is one of the first edibles in New Enlgand.

3 Tablespoons extra virgin olive oil	¾ cup cornmeal
3 Tablespoons fresh lime juice	1 teaspoon ground corriander
2 Tablespoons sugar	2 garlic cloves, minced
½ teaspoon fresh ground pepper	1 whole canned chipotle chile pepper, minced
1 teaspoon ground corriander	1 pound asparagus, trimmed
3 Tablespoons chopped cilantro	2 Tablespoons unsalted butter
1 pound sea scallops

Combine the oil, lime juice, sugar, garlic, chipotle chile pepper, and cilantro. Let sit for at least 30 minutes.

Remove and discard the tough muscle from the scallops.

Combine the cornmeal, corriander, salt, and black pepper. Toss the scallops in the cornmeal mixture and set aside.

Pour ½ cup water into a heavy skillet. Bring to a boil over high heat. Add the asparagus. Reduce the heat to medium low, cover, and simmer for 4 minutes, or until tender yet crisp. Remove to a platter and keep warm.

Wipe the skillet and add the butter. Place over medium heat to melt the butter. Add the scallops and cook for 2 to 4 minutes, turning once, until lightly browned and opaque.

Divide the asparagus evenly among 4 plates. Top with the scallops. Drizzle with the chipotle dressing, and garnish with lime wedges.

From Simply Organic by Jesse Ziff Cool