Sweet Leek & Asparagus “Carbonara”

1. Steam the asparagus for 4 mins and refresh in a cold-water bath to retain its green colour

2. Finely chop the onion and leeks, sauté on a medium heat, until translucent

3. Stir in the cream cheese and apricot eau de vie

4. Cook the spaghetti for 11-12mins in salted boiling water, drain.

5. Stir through the cooked spaghetti the cream sauce, asparagus & walnuts, warm gently, season to taste

6. Garnish with walnuts and grated parmesan