460 comments
Ingredients
4 ounces pancetta, cut into 3/8 inch to 1/4 inch dice
1 tablespoon butter
1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias
1 1/4 cup leek, thinly sliced crosswise (white and pale green parts only)
2 cloves garlic, minced
Zest of one lemon
1 teaspoon orange zest
2 tablespoons toasted pine nuts
1-2 tablespoon Italian parsley, chopped
Salt and freshly ground pepper to taste
Directions
In a large non-stick pan, saute pancetta, stirring frequently, over medium heat, until crisp and lightly golden.
Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and saute until asparagus is tender crisp, about 3-4 minutes.
Add garlic, lemon and orange zest, toasted pine nuts and parsley and saut? for about 1 minute, until fragrant.
Season to taste with freshly ground pepper and salt and serve immediately.
Serves 4
Submitted by Debbie from California
by TAMMY76
March 08, 2013
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by BOBLAT9
June 06, 2012
by BOOBEAT1984
May 24, 2012
by HINTON4PLUS1
March 29, 2012
looks DELICIOUS! love asparagus,could eat it every day lol
by BONNIEBLUE2
March 29, 2012
Looks good. I wonder if it reheats well in case I need to make the day before.
by DOLPHINLOVER2
March 29, 2012
Sounds wonderful, I am going to have to try this!
by SCHEEPY
March 29, 2012
by FAMJR
March 29, 2012
by ELVISSYKES
March 28, 2012
As long as pancetta is gluten and dairy free, it sounds great to me!
by CHRISUSA46
March 28, 2012
I think I'd leave the asparagus pieces "whole" rather than sliced. The whole asparagus spears lying lengthwise on the serving platter would be elegant looking.
by BLIZZARINO
March 28, 2012
too bad I no longer eat meat, I bet this would be delicious
by KARIANN1
March 29, 2012
leave off the meat.....the citrus and pine nuts etc. add lots of flavor.
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