Despite the simplicity of this dish, I had high hopes for it. Unfortunately, it was pretty bland and not very special. The asparagus wasn't very noticeable, and it was just very meh. Not bad by any means, but just not special. We would not make this again.
Whole-Wheat Spaghetti with Hazelnuts and Asparagus
Real Simple, June 2006
Tip: To toast hazelnuts, place them on a baking sheet in a 350° oven until they're barely browned and fragrant, 7 to 12 minutes. To remove the skins, transfer the hot nuts to a large kitchen towel, fold one end over the nuts, and rub briskly.
12 ounces whole-wheat spaghetti
1 bunch asparagus, ends trimmed
1/3 cup extra-virgin olive oil
1/2 cup (about 2 ounces) hazelnuts, toasted, skinned, and roughly chopped (or substitute pine nuts)
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 small wedge (about 2 ounces) Parmesan
Cook the spaghetti according to the package directions.
Meanwhile, with a vegetable peeler, shave the asparagus lengthwise into long ribbons. Add the asparagus to the pasta water during the last 2 minutes of cooking. Drain the spaghetti and asparagus and return them to the pot. Add the oil and hazelnuts; toss. Season with the salt and pepper; toss again. Divide the spaghetti among individual plates. With the peeler, shave the Parmesan over the top.
Yield: 4 servings