This crunchy asparagus salad is perfect for your next picnic whether you serve it hot or cold. Oh and it has fancy bacon!
Asparagus and Leek Salad with Pancetta
Courtesy of Food 52
4 ounces pancetta, cut into 3/8 inch to 1/4-inch dice
1 tablespoon butter
1 pound asparagus, woody ends trimmed and sliced into 2-inch pieces on the bias
1 1/4 cups leek, thinly sliced crosswise (white and pale green parts only)
2 cloves garlic, minced
Zest of one lemon
1 teaspoon orange zest
2 tablespoons toasted pine nuts
1 tablespoon Italian parsley, chopped (more to taste)
Salt and freshly ground pepper to taste
In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden.
Add 1 tablespoon of butter to pan.
Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3-4 minutes.
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.