Pan-seared Asparagus with Pancetta

It’s Spring - and really starting to feel like it here in Milford, Michigan! You know what that means? That’s right: Asparagus! Let me just say this: Perfect side dish for Spring. Absolutely perfect!

INGREDIENTS

Pan-seared Asparagus with Pancetta.jpg

4 ounces pancetta, cut into 3/8 inch to 1/4 inch dice
1 Tbap 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 tsp orange zest
2 Tbsp toasted pine nuts
1 Tbsp Italian parsley, chopped (more to taste)
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.

Dinner, Healthy, Side Dish, Side DishesMarie KellyMilford Kitchenasparagus, leeks, pancetta, lemon, orange, spring, appetizer, side dish, garlic, sideComment