ABSURDLY ADDICTIVE ASPARAGUS

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Serves 4

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

In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden.

Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3-4 minutes.

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.