Mash together until well blended.

Cover with plastic wrap and set the bowl in the refrigerator.

Place 1 quart water in a shallow pan over medium-high heat.

When the water is just about to boil, reduce the heat to medium and add the asparagus spears. Blanch for 7 – 10 minutes and remove.

Place on a cutting board to cool.

While the asparagus is cooling, dice the carrots.

Cut the asparagus into 1/2 inch pieces and add them to the scampi butter with the carrots and blend together.

Preheat the oven to 400° F. Place a large non-stick skillet in the oven.

Place 3 quarts water in a large stockpot over high heat.

When the water begins boiling add the pasta and cook for about 8 – 12 minutes until just done.

Drain the pasta and shake well to remove the excess water.

Add the hot pasta to the bowl with the scampi butter and vegetables. Stir well.

When the pan in the oven is hot spray lightly with oil and add the shrimp.

Cook for about 7 – 8 minutes turning once.

Remove add to the pasta. Toss well.

Cover with plastic wrap and refrigerate until cold.

Stir the salad about every 20 minutes to blend the flavors together well.

When ready to serve.

Place lettuce on a plate and top with one half of the pasta salad per serving. Garnish with sliced tomatoes.