Whole-Wheat Spaghetti With Hazelnuts and Asparagus

12 ounces whole-wheat spaghetti1 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 pepper1 small wedge (about 2 ounces) parmesan cheeseCook 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.Serves four.Real Simple, June 2006