Irresistible Asparagus Pancetta Leeks (Print Version)
# Ingredients:
01 -
4 oz. pancetta, cut into small pieces about 1/4 to 3/8 inch wide
02 -
1 tbsp unsalted butter
03 -
1 lb asparagus, cut into angled 2-inch slices and thick ends removed
04 -
1 1/4 cups of thinly sliced leek (just the pale green and white portions)
05 -
2 minced garlic cloves
06 -
Lemon zest from one lemon
07 -
1 tsp grated orange peel
08 -
2 tbsp pine nuts, toasted until golden
09 -
1 tbsp chopped fresh parsley (or more if you’d like)
10 -
Salt and black pepper, adjusted to your taste
# Instructions:
01 -
Heat up a big non-stick skillet, toss in the pancetta, and stir often on medium heat until it turns crispy and golden.
02 -
Melt a tablespoon of butter in the same pan. Toss in the slices of leek and asparagus pieces. Cook them, stirring now and then, until the asparagus gets tender but still has a bit of crunch, about 3–4 minutes.
03 -
Add the garlic, both the lemon and orange zest, chopped parsley, and the toasted nuts. Stir it all up for about a minute until it smells amazing.
04 -
Add some salt and freshly cracked pepper to adjust the flavors. Plate it up and serve right away.