Sauteed Asparagus, Leeks with Pancetta and Pine Nuts

• 4 ounces pancetta dice into 1/4-inch cubes
• 1/2 tablespoon butter, unsalted or olive oil
• 1 pound asparagus ends trimmed and cut into 2-inch slices
• 1 1/2 cup leeks thinly sliced crosswise (white and pale green parts only)
• 4 cloves garlic or to taste, finely chopped
• 1 each lemon zest
• 1 each orange zest
• 4 tablespoons pine nuts toasted
• 3 tablespoon parsley leaves freshly chopped
• 1 x salt and black pepper to taste

1. In a large nonstick pan, cook pancetta, stirring constantly, over medium heat, until crisp and lightly golden.
2. Swirl 1/2 tablespoon of butter or olive oil into pan.
3. Stir in asparagus pieces and leek and cook until asparagus is tender crisp, about 3 minutes.
4. Stir in garlic, lemon and orange zest, toasted pine nuts and parsley and cook for another 1 to 2 minutes, until fragrant.
5. Adjust seasoning with more salt and black pepper if needed.
6. Serve right away with rice or any your favorite cooked grain, such as quinoa, millet.

pancetta dice, butter, leeks, garlic, lemon zest, orange zest, nuts, parsley, salt

Taken from recipeland.com/recipe/v/sauteed-asparagus-leeks-pancett-52103 (may not work)