04Bring 2 inches water to a boil in a medium skillet for asparagus.
05Return meat pan to medium heat and add 1 tablespoon extra-virgin olive oil. Add shallots, garlic and cook 2 minutes. Add sweet vermouth and reduce by half, 30 seconds or so. Add butter to the pan to finish sauce.
06Add asparagus to boiling water. Cook 2 to 3 minutes, remove and dress with lemon juice, a drizzle of extra-virgin olive oil, salt and pepper.
07Place each tenderloin steak on a plate and drizzle Manhattan sauce down over top. Serve 2 scallops on top of steaks and garnish with chives. Serve asparagus spears alongside.