ABSURDLY ADDICTIVE ASPARAGUS
4 ounces panccetta, diced, or you can use thick cut bacon
1 T. butter
1 lb. asparagus, ends trimmed, sliced diagonally into two inches pieces
1 ¼ cup leak, thinly sliced crosswise, or 1 shallot diced
2 cloves garlic, minced
Zest of 1 lemon
1 t. orange zest
2. T. toasted pine nuts
Parsley for garnish
1. In a large non stick pan sauté the pancetta until crisp.
2. Add 1 T. butter to the pan. Add asparagus pieces and leek and sauté until tender crisp, about 3 to 4 minutes.
3. Add garlic, lemon and orange zest, toasted pine nuts and parsley and sauté for a minute or two. Season to taste with salt and pepper. Serves 4.