1lbasparagus, trimmed and sliced 2 inch pieces on the bias
1 1/4cupsleek, thinly sliced crosswise (white and pale green parts only)
2clovesgarlic, smashed and minced
Zest of one lemon
1tsporange zest
2Tbsptoasted pine nuts
2-3Tbspchopped flat parsley leaves
Salt and freshly ground pepper to taste
Instructions
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 3-4 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.
Notes
This recipe is from FOOD52, one of my favorite websites for heavily tested recipes. The title of this one got me - it's true to the core. Enjoy!