Asparagus with Pancetta and Pine Nuts

Ingredients

• 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 cups 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 tablespoon Italian parsley, chopped (more to taste)
• Salt and freshly ground pepper to taste

Directions

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.