Fresh Asparagus and Pancetta: Take fresh out of the garden asparagus and pair it with pancetta and you instantly get a great combination. There’s something about the bite-size pieces of tender crisp asparagus, buttery leeks, crackly pancetta, and delicately crunchy pine-nuts.
Fresh Asparagus and Pancetta
- 4 ounces pancetta, cut into 3/8 inch strips an inch long
- 1 tablespoon butter
- 1 pound asparagus, trimmed and roll cut into 2 inch pieces
- 1 1/4 cup leek, thinly sliced crosswise (white and pale green parts only)
- 2 cloves garlic, minced
- Zest of one lemon
- 1 teaspoon orange zest
- 2 tablespoons toasted pine nuts
- 1-2 tablespoon Italian parsley, chopped
- Salt and freshly ground pepper to taste
- In a large 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 5-7 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.
Roll Cut: After trimming, slice spears on the diagonal, making an exaggerated diagonal cut (hold your knife at about a 30 degree angle to the spears). Give the spears a quarter turn before slicing them again on the diagonal. Each section, instead of being sliced simply on the bias, will appear faceted.
Fresh Asparagus and Pancetta at Beechwood Inn