Spring Asparagus Sauté

4 oz pancetta, minced
1 Tbsp butter
1 lb asparagus, ends trimmed & cut into 2-inch pieces
1 cup leeks, thinly sliced (white and green parts only)
2 cloves garlic, minced
Zest of one lemon
Zest of one orange
2 Tbsp pine nuts, toasted
2 Tbsp parsely, chopped
Salt and freshly ground pepper to taste

In a large sauté pan, cook pancetta over medium heat until crisp and lightly golden, stirring frequently.

Add 1 tablespoon of butter to pan. Add asparagus and leeks and sauté until asparagus is tender crisp, about 3-4 minutes.

Add garlic, lemon and orange zest, toasted pine nuts, and parsley and sauté for one more minute. Season to taste with salt and pepper and serve.

Per serving: 146 calories; 11g total fat; 4g saturated fat; 18mg cholesterol; 603mg sodium; 9g total carbohydrates; 3g dietary fiber; 6g protein;

Allergy Warning: Contains MilkContains Other Nuts

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