Asparagus With Walnuts, Parmesan and Brown Butter NY Times Cooking Melissa Clark Yield:4 servings 1 bunch asparagus (about ¾ pound), ends trimmed 3 Tbsp. unsalted butter ¼ cup chopped walnuts 1 garlic clove, minced ½ tsp. chopped fresh thyme leaves, preferably lemon thyme 1 ounce Parmesan, finely grated (¼ cup) Kosher salt, as needed ¼ tsp. black pepper Steam the asparagus until just tender, about 5 minutes. Meanwhile, melt the butter in a large skillet over medium heat. Cook until the foam has subsided and the butter turns a deep golden brown, about 4 minutes. (Take care that it doesn't burn.) Stir in the nuts and cook until fragrant, about 2 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Remove from heat and whisk in the cheese. Season with salt and pepper. Spoon nut mixture over warm asparagus and serve at once.

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