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;