Asparagus spaghetti with capers and leek cream

Preheat oven to 180 degrees Celsius. Put a small pot on medium-low heat.

Cut the leeks in half lengthwise and rinse well before thinly slicing. Sauté on medium heat for 5 minutes. While this is cooking, thinly slice the garlic. Add to the leeks, then cook for another 10 minutes, until very soft.

Bring a large pot of salted water to the boil.

Trim the bottom 5-10cm off the asparagus. Toss with olive oil and salt and roast for 6-7 minutes. Be careful not to over cook.

Deglaze the leeks and garlic by adding white wine (or water and 1 Tbsp white vinegar, if you don’t have wine). Let it reduce, then turn off the heat and fold through cashew cream.

Cook pasta for 10-12 minutes.

Slice the asparagus into quarters on a bias and fold into cream sauce along with the capers. Take a little of the water from the pasta and add it to the leek cream until it is the consistency of sauce.

Remove the tarragon leaves from the stalk and roughly chop

Mix pasta with sauce and tarragon season then enjoy!