INGREDIENTS
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4 ounces pancetta, cut into 3/8 inch to 1/4 inch dice
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1 tablespoon butter
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1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias
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1 1/4 cup leek, thinly sliced crosswise (white and pale green parts only)
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2 cloves garlic, minced
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Zest of one lemon
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1 teaspoon orange zest
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2 tablespoons toasted pine nuts
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1-2 tablespoon Italian parsley, chopped
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Salt and freshly ground pepper to taste
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