Absurdly Addictive Asparagus

‘Tis the season–asparagus season!  And if you’re through gently steaming or stir frying  your farmer’s market purchase, TRY THIS!  Making it again today!

  • 4ounces pancetta, cut into 1/4 inch dice
  • tablespoon butter
  • pound 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)
  • cloves garlic, minced
  • Zest of one lemon
  • teaspoon orange zest
  • tablespoons toasted pine nuts
  • tablespoon Italian parsley, chopped (more to taste)
  • Salt and freshly ground pepper to taste
  1. In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden.
  2. Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3-4 minutes.
  3. Add 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.

from Food 52

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