Instructions: In a skillet, heat the olive oil over medium heat. Add the leeks and saute for 5 to 7 minutes, or until softened and golden brown. Add the asparagus and the chicken stock, cover, and steam for 4 to 5 minutes, or until the asparagus is crisp-tender. Add the parsley, salt, and pepper, and set aside.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook over high heat until al dente, about 3 minutes for fresh and 6 for dried. Drain and place in a warmed serving bowl. Add the vegetables to the pasta and toss to combine. Taste for seasoning. Serve immediately.

This recipe yields 4 to 6 servings.

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