Sauteed Asparagus Recipe
—·American
Ingredients
- 4 ounces pancetta (cut into ¼-inch slices)
- 1 tablespoon unsalted butter (⅛ stick)
- 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 tablespoon lemon zest (from 1 lemon)
- 1 teaspoon orange zest (from ⅙ orange)
- 2 tablespoons toasted pine nuts (or sunflower seeds)
- 1-2 tablespoons chopped fresh Italian parsley
- Kosher salt and freshly ground black pepper (to taste)
Instructions
7 steps
- 1
Cook
- 2
Place the sliced pancetta in a large skillet over medium heat. Cook until crisp and light golden brown.
- 3
Sauté
- 4
Add the butter, asparagus pieces and sliced leek, and sauté 3-4 minutes or until asparagus is tender crisp.
4 min - 5
Add garlic, lemon zest, orange zest, pine nuts and parsley, and sauté 1 minute.
1 min - 6
Season, to taste, with salt and freshly ground black pepper.
- 7
Serve immediately.
Progress
0 / 7 steps
Nutrition
Per serving (based on 4 servings)
Calories
220cal
Protein
7.0g
Carbs
10.0g
Fat
18.0g
Fiber
3.0g
Sugar
3.0g
Sodium
778mg
Saturated Fat
6.0g
