Ingredients
UNCURED PANCETTA, UNCURED4 ounce, cut into 3/8 inch to 1/4 inch dice
(113g)Grass-Fed Unsalted Butter1 tbsp
(14g)Asparagus, raw1 pound, woody ends trimmed and sliced into 2 inch pieces on the bias
(454g)Leeks, (bulb and lower leaf-portion), raw1 1/4 cup, thinly sliced crosswise (white and pale green parts only)
(295g)garlic2 cloves, minced
(6g)LemonsZest of one lemon
(0g)Navel Oranges1 tsp, of zest
(5g)Pine nuts2 tbsp, toasted
(18g)ITALIAN PARSLEY1 tbsp, chopped (more to taste)
(4g)Fine Sea Saltto taste
(0g)Course ground black pepperto taste
(0g)Instructions
Step-by-step guide
- 1
In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden.
- 2
Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3-4 minutes.
Timer: 4m - 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.
Timer: 1m