Before cooking this dish, I had never worked with leeks. I had to look up a video to learn how to clean and chop them. This charming vegetable comes into season in the early spring, so I thought it would be a good choice to share a recipe here on Buttered Side Up that included them. Asparagus is also in season, so I picked up a bunch at the grocery store. Then I realized that they would be a lovely addition of green to my pasta. The resulting combination of creamy, salty, starchy and fresh made for one delicious meal. <br /> <br />Adapted from a recipe by Laura of Blogging Over Thyme.

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