Mar 26, 2014 6:30 PM by Jennifer English
I have been on the hunt for perfect recipes all year. I am devoted to searching out, testing, and sharing the best of the best. This is one of those recipes and it comes via the fabulous food blog Food 52. It was created by a community member named, Kay Kay. I find that the editors of Food 52 do a superb job of vetting and testing recipes in order to share only the very finest examples of culinary inspiration.
I am buying several bundles of thick-stalked asparagus each week now. They are green, new, fresh, and alluring signs of spring. In fact, we are in the throes of asparagus season. That is what makes this recipe so exciting to find.
It is a wonderful variation on the garlic toast version I usually serve to my family.
Here is the most delicious asparagus recipe I have tasted in a long time. I am sure you will just love it as much as I do. We share it with my thanks to the generous Kay Kay for inventing it.
· 4 ounces pancetta, cut into 3/8 inch to 1/4 inch dice
· 1 tablespoon butter
· 1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias
· 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
1. In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden.
2. Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3-4 minutes.
3. 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.
Recipe courtesy of Food 52.