Boil pasta according to directions, reserve 1/2 cup of liquid to use in sauce.
To prepare Gremolata, toast panko and nuts in dry skillet over med-high heat until panko turns golden brown. Add remaining ingredients and stir until combined. Set aside.
Steam or boil asparagus until just tender-crisp. Drain and set aside.
In a skillet, heat olive oil over medium heat and cook garlic for about a minute. Add asparagus, pasta, and remaining ingredients (except cheese), and stir until combined. Add just enough of the reserved pasta water until a bit of a sauce is created. Bring to a simmer and season with salt and pepper. Remove from heat and stir in cheese to thicken sauce.
Divide among 4 dishes and top with 1-2 Tbsp of the gremolata.