Paired with buttery leeks and delicate pine nuts, tender-crisp asparagus is topped with Italian pancetta for extra wow.
1 pound asparagus, trimmed and sliced into 2-inch pieces
4 ounces pancetta, diced
1 tablespoon butter
1 ¼ cup leek, thinly sliced
2 cloves garlic, minced
1 tablespoon lemon zest
1 teaspoon orange zest
2 tablespoons toasted pine nuts
Sea salt and fresh ground pepper
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. Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3-4 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 serve immediately.