Description
A flavorful and quick sautéed asparagus recipe featuring crispy pancetta, tender asparagus, and a bright burst of citrus zest, finished with toasted pine nuts and fresh parsley. Perfect as a vibrant side dish for any meal.
Ingredients
Scale
Meat
- 4 ounces pancetta, cut into ¼-inch slices
Vegetables
- 1 pound asparagus, trimmed and sliced into 2-inch pieces on the bias
- 1¼ cups leeks, thinly sliced crosswise (white & pale green parts)
- 2 cloves garlic, minced
Dairy
- 1 tablespoon unsalted butter (â…› stick)
Other
- 1 tablespoon lemon zest (from 1 lemon)
- 1 teaspoon orange zest (from â…™ orange)
- 2 tablespoons toasted pine nuts (or sunflower seeds)
- 1-2 tablespoons chopped fresh Italian parsley
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Cook Pancetta: Place the sliced pancetta in a large skillet over medium heat. Cook until crisp and light golden brown, rendering its fat to flavor the dish.
- Sauté Vegetables: Add the butter, asparagus pieces, and sliced leeks to the skillet. Sauté for 3-4 minutes, or until the asparagus is tender-crisp, allowing the vegetables to absorb the pancetta’s savory flavor.
- Add Aromatics and Nuts: Stir in minced garlic, lemon zest, orange zest, toasted pine nuts, and chopped parsley. Sauté for an additional 1 minute to release the aromas and meld all flavors together.
- Season: Season the mixture to taste with kosher salt and freshly ground black pepper, balancing the flavors.
- Serve: Remove from heat and serve immediately as a delicious and colorful side dish.
Notes
- Use fresh asparagus for the best texture and flavor; trim the tough ends before cooking.
- To toast pine nuts, dry roast them in a pan over medium heat until golden and fragrant, about 2-3 minutes, stirring constantly.
- For a vegetarian version, omit pancetta and increase butter slightly or substitute with olive oil.
- Adjust seasoning carefully since pancetta and toasted nuts add saltiness; taste before adding additional salt.