Spaghettini with Asparagus and Walnut Brown Butter

• 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

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

asparagus, spaghettini, butter, walnuts, salt, garlic, freshground black pepper, parmesan cheese

Taken from www.foodandwine.com/recipes/spaghettini-with-asparagus-and-walnut-brown-butter (may not work)