This recipe combines so many of my favorite flavors and is going to be a firm favorite. Such a heady combination of leeks, pancetta, orange zest, pine nuts and parsley added to the asparagus is without doubt the best asparagus recipe I’ve encountered.
4 oz pancetta, cut into 3/8 inch to 1/4 inch dice
1 tbsp butter
1 lb asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias
1 1/4 cups leek, thinly sliced crosswise (white and pale green parts only)
2 cloves garlic, minced
Zest of one lemon
1 teaspoon orange zest
2 tbsp toasted pine nuts
1-2 tbsp Italian parsley, chopped
Salt and freshly ground pepper to taste
In a large non-stick pan, sauté the pancetta, stirring frequently, over medium heat, until crisp and lightly golden.
Add 1 tbsp of butter to pan. Add the asparagus pieces and leeks and sauté until the asparagus is tender crisp, about 3-4 minutes.
Add the garlic, lemon and orange zest, toasted pine nuts and parsley and sauté for about 1 minute, until fragrant.
Season to taste with freshly ground pepper and salt and serve immediately.