pancetta, 1/4 inch dice
asparagus, sliced into 2 inch pieces on bias, woody ends snapped off
1 1/4 cups
leeks, thinly sliced crosswise
( white and pale green parts only)
garlic cloves, minced
fresh lemon zest, of one whole lemon
pine nuts, toasted
Italian parsley, chopped
salt & freshly ground black pepper
- In a large non-stick pan, saute pancetta, stirring frequently over medium heat, until crisp and lightly golden.
- Add butter, then asparagus and leeks and saute until asparagus is tender crisp, about 3-5 minutes.
- Add garlic, citrus zests, toasted pine nuts and parsley and saute for another minute. Season to taste with salt and pepper.