Name: Sauteed Asparagus with Pancetta, Leeks, and Citrus Zest Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Italian
Ingredients: 4 ounces pancetta (cut into ¼-inch slices); 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); 1-2 tablespoons chopped fresh Italian parsley; 1 tablespoon unsalted butter (⅛ stick); 1 tablespoon lemon zest (from 1 lemon); 1 teaspoon orange zest (from ⅙ orange); 2 tablespoons toasted pine nuts (or sunflower seeds); Kosher salt (to taste); Freshly ground black pepper (to taste)

Description

This Sauteed Asparagus recipe combines crisp asparagus with savory pancetta, aromatic leeks, and fresh citrus zest for a vibrant and flavorful side dish. Toasted pine nuts add a delightful crunch, while a touch of butter enhances richness. Perfectly seasoned and ready in just 15 minutes, this quick sautéed vegetable dish is an elegant addition to any meal.

Ingredients

Scale

Meat

4 ounces pancetta (cut into ¼-inch slices)

Vegetables & Herbs

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)
1-2 tablespoons chopped fresh Italian parsley

Dairy & Fats

1 tablespoon unsalted butter (⅛ stick)

Seasonings & Extras

1 tablespoon lemon zest (from 1 lemon)
1 teaspoon orange zest (from ⅙ orange)
2 tablespoons toasted pine nuts (or sunflower seeds)
Kosher salt (to taste)
Freshly ground black pepper (to taste)

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Instructions

Cook Pancetta: Place the sliced pancetta in a large skillet over medium heat. Cook until crisp and light golden brown, rendering its fat and creating a flavorful base for the dish.
Sauté Vegetables: Add the butter, asparagus pieces, and sliced leeks to the skillet. Sauté for 3-4 minutes until the asparagus is tender-crisp and the leeks have softened, stirring occasionally to combine flavors.
Add Aromatics and Pine Nuts: Stir in the minced garlic, lemon zest, orange zest, toasted pine nuts, and chopped parsley. Continue to sauté for about 1 minute to release the fragrances and toast the pine nuts slightly.
Season: Season the mixture with kosher salt and freshly ground black pepper to your taste. Stir well to evenly distribute seasoning.
Serve: Serve immediately to enjoy the dish at its freshest and most flavorful.

Notes

Trim and cut asparagus on the bias for a more elegant presentation and even cooking.
To toast pine nuts, place them in a dry skillet over medium heat until golden and fragrant, stirring frequently to prevent burning.
Adjust citrus zest quantities depending on your preferred level of brightness and tang.
Substitute sunflower seeds for pine nuts for a nut-free option.
Serve as a side dish to grilled meats, fish, or as part of a vegetarian meal.