Subtle and flavorful asparagus and robust and assertive kimchi in this recipe are surprisingly compatible and attractive. The union of East and West stamina food is loaded with nutrition and is rich in flavor. A dollop of butter adds nuttiness to the succulent scallops. This recipe is incredibly fast and simple to prepare, a cinch to create.

Serves 4

15 minutes to prepare

Ingredients:

Pinch of Salt

1 tablespoon distilled white vinegar

1 pound asparagus, trimmed

2 strings green onion, longer the better

2 green onions, white and pale green part only, finely minced

2 tablespoon olive oil

5 cloves garlic, finely diced

1 pound scallops, finely chopped

1 tablespoon unsalted butter

1 cup mature whole cabbage kimchi, white stem part only, stuffing shaken off, finely diced and seasoned*

1 tablespoon dry vermouth or white wine

1 tablespoon sesame oil

1 ½ toasted sesame seeds

½ freshly ground black pepper

Directions:

In a large stock pot, add 2½ quarts water with salt and vinegar. Bring to a boil and add asparagus. Boil for about 4 minutes. (After 3 minutes, add the whole green onions). Drain in colander and set aside. In a skillet, heat the oil over medium-high heat, until hot. Add the garlic and minced green onions. Sauté for 1 minute. Add the seasoned kimchi and sauté for 2 minutes. Make a well in the center and add the butter, scallops and the vermouth. Sauté for 30 seconds, or until the scallops become opaque. Sauté all for one minute. Remove from the heat. Add the sesame seeds (reserving some for garnish), sesame oil, freshly ground black pepper (reserving some for garnish) and toss lightly. Tie the root ends of the asparagus spears together with the whole green onion strings and fan-out on a serving plate. Spread the kimchi-scallops topping attractively over them. Garnish with the sesame seeds and the black pepper and serve.

*Note: To season kimchi, add 1 tablespoon sesame oil and 1 teaspoon granulated garlic to 1 cup kimchi. Toss all well.