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.