Instructions: Heat water to boiling in large saucepan. Add asparagus. Heat to boiling and reduce heat. Simmer uncovered about 4 minutes, stirring occasionally, until tender-crisp; drain.

Melt 1 tbs butter in same saucepan over medium-high heat. Cook scallops in butter 3-5 minutes, stirring frequently, until scallops are white. Remove scallops from pan. Drain liquid from pan. Melt remaining 1 tbs butter in same saucepan. Stir in flour and tarragon. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in broth. Heat to boiling; stirring constantly. Boil and stir 1 minute. Stir in cheese until just melted.

Stir in scallops, asparagus and sherry. Heat, stirring constantly, just until hot (not boiling). Serve over fettuccine.

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