Whole-Wheat Spaghetti With Hazelnuts And Asparagus

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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

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