Recipe - Pasta With Asparagus And Leeks

2 tablespoon Olive oil
2 Leeks; white, light green
parts only, cleaned,
chopped
Fine
1 pound Asparagus; trimmed, and
Cut into 1 1/2" lengths
1 One half cup Chicken stock
2 tablespoon Finelychopped parsley
Salt; to taste
Freshlyground black pepper;
to taste
1 pound Fresh or dried linguine

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 crisptender. 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