Pancetta and Garlic Asparagus

I’m always looking for new ways to jazzagal up vegetables so that my toddler can again…not eat them. But this recipe I at least get my toddler to pick out the pancetta and eat that so there’s a small win because maybe there’s some asparagus juice ON the pancetta? Anyway, my husband and I love this recipe and I’m planning on making it on Christmas as well because it definitely has that wintery special occasion vibe to it.

It’s so well balanced with texture and flavor, the asparagus keeps a bite to it and you get chewy crispy pieces of salty pancetta along with bright notes from the orange and lemon zest. You’ll definitely want to make this again and again.

Source: Food 52 KayKay

Adapted very slightly by: Tierney Larson

Ingredients:

4 ounces of pancetta diced into 3/8 to 1/4 inch dice

1 tbl butter

1 lb Asparagus trimmed and cut into 2 inch pieces on the bias

1 1/4 cups leek thinly sliced

2 cloves of garlic minced

zest of 1 lemon

1 tsp of orange zest

2 tbl toasted walnuts (or pine nuts)

1 tbl fresh parsley chopped

Kosher salt and pepper to taste

Ok so..

Toast the walnuts in a dry skillet over medium heat for about 6-7 min or until slightly brown and fragrant. Chop and set aside.

Wipe out any walnut dust left behind, and in the same skillet, sauté the pancetta over medium heat until the edges start to turn golden and they get crispy.

Add the butter, asparagus, leeks and a pinch of salt and scrape any brown bits off the bottom of the pan using a wooden spoon. Cook for 4-5 min until the asparagus is slightly tender but still crisp.

Stir in the garlic, orange and lemon zest, and walnuts and cook for 1 min more. Taste and adjust seasoning. Toss in the parsley and serve!

PS-If you’re short on time, I have definitely skipped toasting the walnuts and it still tasted great, so don’t let that deter you from this amazing dish.