Directions

1. Rinse and prep asparagus. Chop off thick ends.
2. In pan/pot, heat butter and olive oil (just enough to coat the bottom of the pan/pot)
3. Add asparagus, onion, garlic and sauté.
4. Add seasonings to the pan/pot. (Jacobsen garlic and chili salt)
5. Season the scallops (DP’s garlic & herb on one side & Gumbo Daddy’s on the other)
6. When the asparagus is somewhat soft (when you can poke a fork in it reasonably easily), add scallops. Mix. This is a brief step. You do not want to over cook the scallops.
7. Reduce heat to low, add goat milk, some Romano and goat cheese. Nonna did not measure, it is simply a matter of taste and Nonna knows what she likes. However, she added about 1/4 cup Romano and 1/2 cup goat cheese. You can add more or less as you see fit. This will not take long. You want the milk mix to thicken up and the scallops to cook.
8. While mixing, add the herbs (rosemary, oregano, thyme)
9. As goat milk is thin, you will likely have to add some corn starch to thicken the sauce. If the sauce is too thin, scope up about 1-2 tablespoons of sauce into a bowl and add 1 tablespoon of corn starch. Mix thoroughly. You want the mixture to be smooth. You do not want it lumpy. When it is smooth, pour back into the pan/pot. Continue to stir/mix. When the sauce is thick enough for you, serve!