Asparagus

 Any dinner would benefit from sautéed asparagus, and the addition of pancetta just enhances the flavor! This meal is extremely flavorful because of the leeks, garlic, and pine nuts; I think it may be the greatest asparagus recipe I've ever tried. While this recipe for sautéed asparagus with pancetta is delicious, it also works well with other pig dishes.

 

4 ounces pancetta cut into ¼-inch slices

1 tablespoon unsalted butter ⅛ stick

1 pound asparagus trimmed and sliced into 2-inch pieces on the bias

1¼ cups leeks thinly sliced crosswise white & pale green parts

2 cloves garlic minced

1 tablespoon lemon zest from 1 lemon

1 teaspoon orange zest from ⅙ orange

2 tablespoons toasted pine nuts or sunflower seeds

1-2 tablespoons chopped fresh Italian parsley

Kosher salt and freshly ground black pepper to taste

 

Put the pancetta slices in a big skillet and heat it to medium. Cook till golden brown and crisp.
Four ounces of pancetta
Sauté the asparagus for 3–4 minutes, or until it is crisp and tender, after adding the butter, pieces of asparagus, and sliced leek.
Half a cup of leeks, one pound of asparagus, and one tablespoon of unsalted butter
Add the parsley, pine nuts, orange and lemon zests, garlic, and sauté for one minute.
Two garlic cloves, one tablespoon each of lemon and orange zest, two teaspoons of toasted pine nuts, and one to two tablespoons of finely chopped fresh Italian parsley. Add salt & freshly ground black pepper to taste.
freshly ground black pepper and kosher salt
Serve right away.