Sauteed Asparagus, Leeks with Pancetta and Pine Nuts

Sauteed Asparagus, Leeks with Pancetta & Pine Nuts

Name: Sauteed Asparagus, Leeks with Pancetta and Pine Nuts
Yield: 4
Cuisine: Fusion
Ingredients: pancetta; butter, unsalted; asparagus; leeks; garlic; lemon; orange zest; pine nuts; parsley leaves; salt and black pepper

Submitted by happyzhangbo

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

This vibrant side dish combines tender-crisp asparagus with savory pancetta, sweet leeks, and nutty pine nuts, elevated by bright lemon and orange zest, aromatic garlic, and fresh parsley. Perfect for a sophisticated yet easy-to-prepare accompaniment to any main course.

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

Chef Tips

Cleaning Leeks: Leeks can harbor dirt between their layers. After slicing, rinse them thoroughly in a bowl of cold water, swishing to remove grit, then drain and pat dry.
Asparagus Texture: To ensure tender-crisp asparagus, avoid overcooking. Test a piece after 3 minutes; it should be vibrant green and slightly firm.
Toasting Pine Nuts: If not pre-toasted, toast pine nuts carefully as they burn easily. Use low heat and stir constantly.
Pancetta Fat: The rendered fat from pancetta adds flavor, but if it’s excessive (more than 1-2 tablespoons), drain some before adding butter to avoid greasiness.
Make-Ahead: Prep ingredients (trim asparagus, slice leeks, mince garlic, zest citrus) up to a day in advance and store separately in the refrigerator to save time.

Optional Variations

Bacon Swap: Replace pancetta with 4 ounces of diced bacon for a smokier flavor.
Nut Alternatives: Substitute pine nuts with toasted slivered almonds or chopped hazelnuts for a different crunch.
Vegan Version: Omit pancetta and use 2 tablespoons of olive oil instead of butter. Add ¼ teaspoon of smoked paprika for depth.
Cheese Finish: Sprinkle 2 tablespoons of grated Parmesan or Pecorino Romano over the dish just before serving for extra umami.
Spicy Kick: Add a pinch of red pepper flakes with the garlic for a subtle heat.

Ingredients

OUNCES PANCETTA
dice into 1/4-inch cubes *

TABLESPOON BUTTER, UNSALTED
or olive oil

POUND ASPARAGUS
ends trimmed and cut into 2-inch slices

1 ½

CUP LEEKS
thinly sliced crosswise (white and pale green parts only)

CLOVES GARLIC
or to taste, finely chopped

LEMON
zest *

ORANGE ZEST *

TABLESPOONS PINE NUTS
toasted

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.