Absurdly Addictive Asparagus

Just in time for spring! This delicious asparagus takes center stage in a savory symphony of leeks, pancetta, garlic, orange zest, parsley and pine nuts. The fat from the pancetta, alongside butter, is just enough to keep the vegetables from getting dry without covering up the fresh flavors. The recipe is supposed to serve 4, but we could easily imagine polishing off an entire pan by ourselves.

Ingredients 

• 4 ounces pancetta, cut into 3/8 inch to 1/4 inch dice

• 1 tablespoon butter

• 1 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)

• 2 cloves garlic, minced

• Zest of one lemon

• 1 teaspoon orange zest

• 2 tablespoons toasted pine nuts

• 1 tablespoon Italian parsley, chopped (more to taste)

• Salt and freshly ground pepper to taste

Directions

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.