Asparagus, Leek & Pine Nuts

Ingredients

• 4 oz pancetta, cut into 3/8"–1/4" dice
• 1 tablespoon butter
• 1 lb asparagus, woody ends trimmed, sliced into 2" pieces on the bias
• 1 1/4 cup leek, thinly sliced crosswise (white and pale green parts only)
• 2 cloves garlic, minced
• Zest of 1 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

Instructions

In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden.

Add 1 tablespoon butter to the pan. Add asparagus and leek and sauté until tender-crisp, about 3–4 minutes.

Add garlic, lemon and orange zest, toasted pine nuts, and parsley; sauté about 1 minute, until fragrant. Season to taste with pepper and salt and serve immediately.