clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


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.

Pin It on Pinterest

Share This