A traditional spring soup in northern Europe that sometimes goes by the name of potage St. Germain, this combines two of the earliest spring vegetables, peas and lettuce. There are many variants to this recipe, but the 2 main differences revolve around whether or not to use chicken broth instead of water, and whether or not to add cream. I'll take it either way.
Ingredients
4 tablespoons butter
1 pound fresh young peas, shelled, or frozen petite peas defrosted to room temperature
1¼ cups leaf or butter head lettuce (Boston or Bibb would be excellent), finely chopped
2 cups water
1/2 teaspoon sugar
1/4 teaspoon finely ground white pepper
1 teaspoon salt, or to taste
Garnish: fine mince of parsley or chervil and a pitcher of cream or milk on the side
In a large saucepan, heat the butter over very low heat until melted. Stir in the peas and chopped lettuce and let cook, uncovered, over very low heat for 15 minutes, stirring occasionally. Pour in the water, bring just to a boil over high heat, then reduce heat to very low, cover, and simmer for 45 minutes.
When the peas are tender, purée in a blender, solids first. Return the soup to the saucepan, then season with sugar, pepper, and salt.
When ready to serve, heat the soup to the boiling point. Ladle into small bowls and sprinkle each with finely minced herbs. It's traditional in the countryside to stir in a little milk or cream, so pass a pitcher of either separately for your guests to help themselves.

Ingredients
1 lb medium asparagus
3 tablespoons olive oil
2 lb large sea scallops, tough ligament removed from side of each if attached
1/2 teaspoon black pepper
3/4 teaspoon salt
1/3 cup dry white wine
2 teaspoons white-wine vinegar
1/2 stick (1/4 cup) unsalted butter, cut into tablespoon pieces

Preparation
Trim asparagus, and then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.

Heat 1-tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
Pat scallops dry and sprinkle with pepper and 1/2-teaspoon salt. Add 1-tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.
Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.)
Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.
Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
Add asparagus and remaining 1/4-teaspoon salt and cook until heated through, about 1 minute.
Serve scallops topped with asparagus and sauce.