Sauteed Asparagus, Leeks with Pancetta and Pine Nuts
510
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.
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
In a large nonstick pan, cook pancetta (or bacon), stirring occasionally, over medium heat, until crisp and lightly golden.
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.
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.
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?
