Step 1

Bring a large pot of water to a boil.

Step 2

In the meantime, to make the dressing, use a food processor, blender or hand blender to puree the walnuts, olive oil, garlic, miso paste, lemon juice, and honey. Add the warm water a bit at a time until the dressing is the consistency of a heavy cream. Taste and add salt a bit if you think the dressing needs it. Set aside.

Step 3

Salt the pasta water generously and cook the pasta per package instructions, being careful to not overcook. About 10 seconds before you are going to drain the noodles, add the asparagus to the pot. Alternately, you can cook the asparagus separately and use a spider to remove and set aside. Drain and toss the pasta with about 1/2 the walnut-miso dressing.

Step 4

Toss the pasta well, adding more dressing if you like. Arrange in two bowls or on a platter. I finished off this version topped with the asparagus, sliced green onions, leftover tofu, toasted walnuts, and a good-sized dollop of Calabrian chile paste.