In a small bowl, mix tamari, maple syrup, liquid smoke, and smoked paprika. Add chopped walnuts and coat them well with the mixture.
Heat one side of a griddle on low. Add the walnut mixture and cook for a few minutes until the walnuts are crispy. Remove from the griddle and set aside to dry.
Heat the opposite side of the griddle on medium-low. Add 1-2 tablespoons of oil and sauté the onion, garlic, and asparagus until the onions are translucent. Season with High Plains Steak seasoning to taste.
Add parsley, frozen peas, cooked pasta, and reserved pasta water to the griddle. Toss everything together and cook for an additional 1-2 minutes.
Remove from the griddle and plate on a large platter. Top with the crunchy walnuts and additional chopped parsley. Serve and enjoy!
