Spaghetti with Seared Asparagus
Toss spaghetti with panko bread crumb-coated white asparagus for a restaurant-quality vegetarian dinner.
To toast hazelnuts, preheat oven to 350°F. Spread nuts in a single layer in a shallow baking pan. Bake about 10 minutes or until slightly golden, stirring once. Place warm nuts on a clean kitchen towel. Rub the nuts with the towel to remove the loose skins.