Asparagus and Pancetta

Asparagus and Pancetta

Take fresh out of the garden asparagus and pair it with pancetta and you instantly get a great combination. There's something about the bite-size pieces of tender crisp asparagus, buttery leeks, crackly pancetta, and delicately crunchy pine-nuts.

Serves 4

• 4 ounces pancetta, cut into 3/8 inch strips an inch long
• 1 tablespoon butter
• 1 pound asparagus, trimmed and roll cut into 2 inch pieces
• 1 1/4 cup 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 tablespoon Italian parsley, chopped
• Salt and freshly ground pepper to taste

1. In a large pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden. Ask a question about this step.
2. Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 5-7 minutes. Ask a question about this step.
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.

Roll Cut: After trimming, slice spears on the diagonal, making an exaggerated diagonal cut (hold your knife at about a 30 degree angle to the spears). Give the spears a quarter turn before slicing them again on the diagonal.  Each section, instead of being sliced simply on the bias, will appear faceted.