Sunday, April 10, 2011

Sauteed Asparagus, Pancetta, Leeks & Pine Nuts

4 ounces pancetta, cut into 3/8 inch to 1/4 inch dice
1 T butter
1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias
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 T toasted pine nuts
1 to 2 T Italian parsley, chopped
salt and freshly ground pepper to taste
Preparing the asparagus:
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 to 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.

Serves 4
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