Instructions: In a saute pan over medium heat, combine oil, zest, garlic, leeks, salt and pepper; cover partially and simmer, stirring occasionally, until leeks are tender, 4-6 min.

Slice half the asparagus into 1+1/2" lengths and add to leeks along with 1 Tbs. chives, wine, butter, salt and pepper; cook until asparagus are heated through, 2-3 min. In an asparagus pot filled halfway with boiling salted water, add remaining asparagus, tips up. Cover and cook until tender but firm to the bite, 2-3 min.

Meanwhile, in a large pot two-thirds full of boiling salted water, cook pasta according to package instructions. Drain, reserving 1/2 cup liquid, and return pasta to pot; add asparagus-leek sauce and reserved liquid. Toss to combine and divide among 4 pasta bowls. Top with steamed asparagus, remaining chives and cheese.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.