4oz pancetta, diced into 1/4 inch cube (or 3 slices of thick bacon cut into 1/4 inch width)
1Tb butter
1lb or bunch of asparagus, sliced into 2 inch pieces
1/3c green onions, diced crosswise
2 cloves garlic, minced
Zest of 1 lemon
1ts orange zest
2Tb Italian parsley, chopped
1/4 to 1/2 ts salt
Freshly ground black pepper
2Tb pine nuts, roasted (or sliced roasted almonds)
Instructions
In a large pan, over medium heat, cook pancetta or
bacon. Stir frequently, until crisp and golden. Set
aside.
Eyeball and keep 1Tb of pancetta/bacon oil in the
pan. Add butter over medium heat. Add asparagus and
green onions, saute for 3 minutes or until tender.
Add garlic, lemon and orange zest, and parsley.
Saute for 1 minute. Season with salt and pepper.
Don't over salt since nuts and pancetta/bacon will
also be salty. Mix in nuts and pancetta/bacon.
Serve.
Originally Submitted
8/5/2013
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