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.

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