Step 1

1 Prepare the ingredients: Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Trim off and discard the root end and upper, dark-green leaves of the leek. Halve lengthwise, then thinly slice crosswise; place in a large bowl of cold water and stir vigorously to remove any dirt between the layers. Tear the mushrooms into bite-sized pieces. Cut off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces, leaving the pointed tips intact. Peel and roughly chop the garlic. Roughly chop the parsley leaves and stems.

Step 2

2 Make the crispy leek: Using your hands (or a slotted spoon), remove the rinsed leek from the bowl of cold water and thoroughly pat dry with paper towels. Transfer to a large bowl; add the flour. Season with salt and pepper. Toss to thoroughly coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add the coated leek in a single layer (tapping off any excess flour before adding). Cook, stirring frequently, 4 to 6 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate. Immediately season with salt and pepper. Wipe out the pan.

Step 3

3 Cook the mushrooms: In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned. (If the pan seems dry, add 1 teaspoon of olive oil.) Season with salt and pepper.

Step 4

4 Add the asparagus: Add the asparagus to the pan and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the garlic and cook, stirring constantly, 1 to 2 minutes, or until softened and fragrant. Turn off the heat.

Step 5

5 Cook the pasta: While the vegetables cook, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ¾ cup of the pasta cooking water, drain thoroughly and return to the pot.

Step 6

6 Finish the pasta & serve your dish: To the pot of cooked pasta, add the cooked vegetables, butter, sour cream, half the parsley, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat; season with salt and pepper to taste. Divide the finished pasta among 4 dishes. Top with the crispy leek, cheese, and remaining parsley. Enjoy!

Step 7

1 Prepare the ingredients: Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Trim off and discard the root end and upper, dark-green leaves of the leek. Halve lengthwise, then thinly slice crosswise; place in a large bowl of cold water and stir vigorously to remove any dirt between the layers. Tear the mushrooms into bite-sized pieces. Cut off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces, leaving the pointed tips intact. Peel and roughly chop the garlic. Roughly chop the parsley leaves and stems.

Step 8

2 Make the crispy leek: Using your hands (or a slotted spoon), remove the rinsed leek from the bowl of cold water and thoroughly pat dry with paper towels. Transfer to a large bowl; add the flour. Season with salt and pepper. Toss to thoroughly coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add the coated leek in a single layer (tapping off any excess flour before adding). Cook, stirring frequently, 4 to 6 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate. Immediately season with salt and pepper. Wipe out the pan.

Step 9

3 Cook the mushrooms: In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned. (If the pan seems dry, add 1 teaspoon of olive oil.) Season with salt and pepper.

Step 10

4 Add the asparagus: Add the asparagus to the pan and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the garlic and cook, stirring constantly, 1 to 2 minutes, or until softened and fragrant. Turn off the heat.

Step 11

5 Cook the pasta: While the vegetables cook, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ¾ cup of the pasta cooking water, drain thoroughly and return to the pot.

Step 12

6 Finish the pasta & serve your dish: To the pot of cooked pasta, add the cooked vegetables, butter, sour cream, half the parsley, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat; season with salt and pepper to taste. Divide the finished pasta among 4 dishes. Top with the crispy leek, cheese, and remaining parsley. Enjoy!