1/2 pound asparagus

8 ounces fettuccine

2 tablespoons olive oil

1 leek -- cut into 1/2" pieces

1 medium red bell pepper, seeded -- cut in short strips

4 cloves garlic -- minced

1 15 oz. can artichoke hearts, drained -- and quartered

1 cup cherry tomatoes -- halved

Gorgonzola Sauce (recipe follows) 1/4 cup Parmesan cheese -- grated

cherry tomatoes for garnish, if desired

Cook fettuccine per package directions, drain, place in a warm bowl and ke ep warm. Meanwhile, heat oil in a large skillet over medium heat. Add asparagus, l eeks, pepper, and garlic; cook and stir 5-7 minutes or until asparagus is crisp -tender. Add artichoke hearts and tomatoes and cook 2-3 minutes or until hot. Add to fettuccine. Prepare Gorgonzola Sauce and pour sauce over fettuccine & veggies; toss; s prinkle with Parmesan cheese. Garnish, if desired. Serve with Parmesan cheese .