Asparagus with Pancetta, Leeks and Pine Nuts

I love asparagus.  In all ways.  Well–not really.  Not canned.  Not frozen.  But FRESH asparagus in all ways, and THIS is my new favorite way.  Super easy, so there’s no excuse.


  • ounces pancetta, cut into 1/4 inch dice
  • tablespoon butter
  • pound asparagus, stalks trimmed and sliced into 2 inch pieces on the bias
  • 1 1/4 cup leek, thinly sliced crosswise (white and pale green parts only)
  • cloves garlic, minced
  • Zest of one lemon
  • teaspoon orange zest
  • tablespoons toasted pine nuts
  • 1-2 tablespoons Italian parsley, chopped
  • red pepper flakes to taste
  • Salt and freshly ground pepper to taste
  1. In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden.
  2. Add 1 tablespoon of butter to pan, then add asparagus pieces and leek and sauté until asparagus is tender crisp, about 2-3 minutes.
  3. Add garlic, lemon and orange zest, toasted pine nuts and parsley and sauté for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and red pepper flakes and serve immediately.

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