Linguine with Asparagus and Sun-Dried Tomatoes

linguine

olive oil

small bunch asparagus, chopped in one-inch pieces (about 2½ cups)

leek, (white parts only) finely chopped

garlic cloves, minced

sun-dried tomatoes, tightly packed

lemon, juiced

dry white wine

kosher salt, divided (if using sea salt, use half the amount or to taste)

freshly ground black pepper

parsley, finely chopped

freshly grated parmigiano-reggiano (optional)