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Sauteed Asparagus, Leeks with Pancetta and Pine Nuts

 
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Sautèing asparagus with bacon (pancetta) and leeks is an excellent way to cook asparagus and keep it perfectly tender-crisp and finished with pine nuts and aromatic garlic. Lemon and orange zest make this side a sophisticated, delicious variety of textures and flavors.

Yield

4

servings

Prep

10

min

Cook

7

min

Ready

20

min

 

Ingredients

4 ounces pancetta
dice into 1/4-inch cubes
*
½ tablespoon butter, unsalted
or olive oil
1 pound asparagus
ends trimmed and cut into 2-inch slices
1 ½ cup leeks
thinly sliced crosswise (white and pale green parts only)
4 cloves garlic
or to taste, finely chopped
1 lemon
zest
*
1 orange zest
*
4 tablespoons pine nuts
toasted
3 tablespoon parsley leaves
freshly chopped
salt and black pepper
to taste
*

Directions

  1. In a large nonstick pan, cook pancetta (or bacon), stirring occasionally, over medium heat, until crisp and lightly golden.

  2. Swirl ½ tablespoon of butter or olive oil into the pan. Stir in asparagus pieces and leek and cook until asparagus is tender-crisp, about 3 minutes.

  3. Stir in garlic, lemon and orange zest, toasted pine nuts and parsley and cook for another 1 to 2 minutes, until fragrant. Taste and adjust the seasoning with more salt and black pepper if needed.

Sophisticated and elegant demonstration of how to perfectly cook asparagus.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 168g (5.9 oz)
Amount per Serving
Calories 13450% of calories from fat
 % Daily Value *
Total Fat 7g 12%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 12mg 1%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 14%
Sugars g
Protein 10g
Vitamin A 33% Vitamin C 36%
Calcium 7% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

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