1-1/2 pounds asparagus
1 pound spaghettini
1/4 pound butter, cut into pieces
2/3 cup walnuts, chopped
2 teaspoons salt
4 cloves garlic, minced
1/4 teaspoon fresh-ground black pepper
Grated Parmesan cheese, for serving

Snap off the ends of the asparagus. Cut the asparagus stems into 1/2-inch pieces, leaving the tips intact. In a large pot of boiling, salted water, cook the spaghettini until almost done, about 5 minutes. Add the asparagus and cook until both are done, about 4 minutes longer. Drain. Meanwhile, in a small frying pan, melt the butter over low heat. Cook, stirring, for 2 minutes. Add the walnuts and salt and cook, stirring, until the butter is golden brown, about 3 minutes longer. Add the garlic and cook for 20 seconds. Stir in the pepper. Toss with the pasta and asparagus and serve with Parmesan. (4 servings) -- From Food & Wine Magazine