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