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" Where did I see the recipe that inspired this? I think it was a complicated recipe on the New York Times website that involved crushing hazelnuts, steeping them in cream, then straining them out. It was pure laziness on my part that arrived at this dish instead. I cooked thin asparagus in butter, then toasted walnuts alongside. We tossed ours with cheese tortellini, 1/2 pound of it, and it wasn&amp;#039;t nearly enough.   This was a quick weeknight dinner:   First I started the pasta water boiling, then I melted a tablespoon butter in a deep skillet. I cut asparagus into 2-inch pieces, then cooked them in the butter until tender. Next I tossed in some chopped walnuts. When the pasta was cooked, I drained it and added it to the skillet with the asparagus. Tossed, then served with grated Parmesan. More easy pasta dishes:  10 Light and Easy Pastas \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a47939/tortellini-asparagus-walnuts-307/>