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.

asparagus

  • 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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