Mascarpone Scallops with Asparagus

Begin by filling a large container with salted water, then place it on high heat until the water reaches its boiling point. Add pasta to the pot and continue cooking in the boiling water until it reaches your desired level of tenderness, typically taking 7 to 9 minutes. Remove the pasta from the water with a strainer and keep it warm for later use.

In a separate, larger pan, melt 6 tablespoons of butter with olive oil over medium heat. Introduce some chopped parsley and minced garlic into the pan, allowing them to infuse their flavors with the butter mixture for about 2 minutes. Next, add sliced mushrooms and asparagus to the pan, seasoning with a pinch of onion powder, salt, and pepper. Continue cooking in the pan, stirring occasionally, until the asparagus reaches your desired level of tenderness, which may take around 5 minutes depending on its thickness.

While the vegetables are cooking, add scallops to the pan and cook for a short time on each side until they're lightly browned and cooked through, typically taking about 3 minutes per side. Remove the scallops from the heat once they're almost done.

In a small saucepan, combine mascarpone cheese, milk, and the remaining 2 tablespoons of butter over medium heat. Stir constantly until the sauce is warm and the butter has completely melted and blended into it.

Once the scallops are cooked, stir the sauce with the drained pasta to combine. Mix everything together until it's evenly distributed and serve hot.