Pasta with Asparagus and Sausage

Method

1. Heat a drizzle of oil in a pan.
2. Add the leek sliced into rounds and sauté, adding a ladle of pasta water to soften.
3. Break the sausage on a cutting board using the back of a knife, then add to the pan and brown.
4. Deglaze with white wine.
5. Trim the asparagus: remove the woody ends, peel the stalks, and cut the tips in half (keep tips separate from stalks if desired).
6. Add the asparagus to the pan, season with salt and pepper, add a ladle of pasta water, cover and cook for 8 minutes.
7. Cook the pasta in boiling salted water until al dente.
8. When the pasta is almost done (1 minute before al dente), transfer it to the pan with the sauce using a slotted spoon or tongs.
9. Add a generous grating of Pecorino Romano and toss vigorously.
10. Serve immediately with a glass of white wine.