Absurdly Addictive Asparagus

• Gluten free
• Paleo

• Meat

  • 4 oz Pancetta

• Produce

  • 1 lb Asparagus
  • 2 cloves Garlic
  • 1 tbsp Italian parsley
  • 1 1/4 cups Leek
  • 1 Lemon, Zest of
  • 1 tsp Orange, zest

• Baking & Spices

  • 1 Salt and freshly ground pepper

• Nuts & Seeds

  • 2 tbsp Pine nuts, toasted

• Dairy

  • 1 tbsp Butter

Found on food52.com

Description

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
• 1-2 tablespoons Italian parsley, chopped
• Salt and freshly ground pepper to taste

Directions

• In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden.
• Add 1 tablespoon of butter to pan. Add asparagus pieces and leek 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 about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately.