Sauteed Asparagus, Leeks with Pancetta and Pine Nuts
509
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.
