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

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.