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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This was soooo amazing the first time I made it that my husband ate the rest in the middle of the night - it was supposed to be my lunch the next day. How can you go wrong with asparagus, leeks, pancetta, garlic, orange zest, parsley and pine nuts. Savory, fresh, addictive. Ingredients:
4 ounces pancetta, 1/4 inch dice |
1 tablespoon butter |
1 lb asparagus, sliced into 2 inch pieces on bias, woody ends snapped off |
1 1/4 cups leeks, thinly sliced crosswise (white and pale green parts only) |
2 garlic cloves, minced |
fresh lemon zest, of one whole lemon |
1 teaspoon orange zest |
2 tablespoons pine nuts, toasted |
2 tablespoons italian parsley, chopped |
salt & freshly ground black pepper |
Directions:
1. In a large non-stick pan, saute pancetta, stirring frequently over medium heat, until crisp and lightly golden.
2. Add butter, then asparagus and leeks and saute until asparagus is tender crisp, about 3-5 minutes.
3. Add garlic, citrus zests, toasted pine nuts and parsley and saute for another minute. Season to taste with salt and pepper.
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