Sautéed Asparagus with Pancetta and Citrus

1 Servings

9 min Cook Time

A quick and elegant side dish featuring tender asparagus sautéed with crispy pancetta, butter, and finished with bright citrus zest, toasted pine nuts, and fresh parsley.

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)