Absurdly Addictive Asparagus
Kaykay has you cut the pancetta into 3/8 inch cubes. We like precision.
Amanda's great technique for cleaning leeks: slice them first, and then wash them. Brilliant!
Careful not to burn your pignoli!
Amanda had to step out for a couple of hours, so Merrill and Kristen forged ahead on their own.
The recipe calls for both lemon and orange zest. Yummy.
We're still on the fence about snapping vs. cutting for removing the woody ends of asparagus. Some times you feel like a nut, sometimes you don't.
Asparagus looks especially attractive when cut on the bias.
At the stove, the pancetta crisps for a few minutes and starts to release some of its fat.
A knob of butter, and then in goes the asparagus.
A shower of leeks follows.
You cook the veggies for a mere couple of minutes -- until the asparagus is just barely tender.
The duo of zests and the garlic go in at the very end, lightly perfuming the veggies.
A smattering of parsley, a handful of pinenuts, and this dish is done!
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Author Notes: I guess there's a reason Vosges Haut-chocolat Bacon and Chocolate bars are growing in popularity...it just seems that when you add bacon to almost anything, the salty smokiness heightens the other ingredients. Bacon may rule, but its Italian cousin, Pancetta, is also a contender for the crown. Take a garden fresh ingredient like asparagus and pair it with pancetta and you instantly get Snap, Crackle, Crisp all in one bite. There's something about the bite-size pieces of tender crisp asparagus, buttery leeks, crackly pancetta, and delicately crunchy pinenuts that make it somehow hard for me to stop eating this easy to prepare dish. I tried adding Parmigiano Reggiano at the end, but it overpowered the citrus. After testing the delectable sugar cookie finalist recipes with MonkeyMom tonight, I have to wonder if the number 52 will be even more symbolic when it represents the number of pounds we've gained by the end of the year. Apparently, Asparagus isn't the only thing I'm addicted to— Food52 is rapidly becoming a habit, too. (Sorry for the lack of a photo— the camera is out of commission this week...) - kaykay
Food52 Review: The title pretty much says it all. With her recipe, kaykay takes an already promising set of ingredients and artfully combines them in such a way that the resulting dish exceeds the sum of its parts. 2-inch lengths of asparagus, crisp-tender to the bite, take center stage in a savory tangle of leeks, pancetta, garlic, orange zest, parsley and pine nuts. The rendered fat from the pancetta, along with a knob of butter, is just enough to keep the vegetables from being dry without smothering the fresh flavors. The recipe is supposed to serve 4, but we could easily imagine polishing off an entire pan by ourselves. - A&M - A&M
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.
- Your Best Asparagus Recipe Contest Winner!
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4 days ago UKN
The citrus zests overpowered the excellent flavor of asparagus. Next time I will use a lot less lemon zest. It also takes much longer to get asparagus tender crisp.
9 days ago Julia Hawkins
Amazing recipe! What do people recommend to go with it? I was thinking maybe halloumi or feta cheese..
11 days ago MPKD
I have made this several times--always to RAVE reviews. Thanks so much for sharing!
12 days ago Chloe8
I'd have to try this tonight! Lucky I bought asparagus from the market.
about 1 month ago OK
I made this for a dinner party and one of the guests was pregnant so I left out the pancetta (I know - what a shame...) and it was still incredible! Those pine nuts and the citrus really helped make it zing, especially the orange zest - I used a mandarin.
about 1 month ago Winston
I made these last night and IT WAS A HUGE HIT..The flavors were fresh and bright. The recipe easy and so quick....It's on the top of my list !!! Thank you
about 1 month ago Beckyk10
Very easy and delicious! I added about 6 oz. french green beans, will definitely make again
2 months ago SallyJH
This was as it says....Husband said to back off a little on lemon peel,,but I thought it was AWESOME!!! SOO glad our garden asparagus is abundant...Perfect time of year!!
2 months ago patricia melody
whenever a recipe call for crisp pancetta, I leave it to the side, after cooking and add at the last minute. The pancetta is then always crisp.
3 months ago Barbara D
I also am making this for Easter at my sisters house. I plan to saute the pancetta at home and keep some of the fat separate. Then cut up the leeks and asparagus. Then I'll put the pieces together at my sister's house. So it shouldn't take long to compile. It is so good!!
3 months ago Ceege
Can this be made in advance and "re-heated" without spoiling the crispness of the dish.
3 months ago weaver
Is there any way to do this recipe ahead? I want to take it to an Easter dinner and don't want to take up kitchen time and space to prepare it!
3 months ago ChristieYang
I didn't have many ingredients on hands like pancetta, leek, parsley and pine nuts. I ended up making a very simple dish with asparagus, bacon and red onion with the zests; it turned out absolutely delicious!! Love this recipe. Thank you! :)
3 months ago jsm1
This is FABULOUS. I am always trying to make more veggies. This is company worthy!
3 months ago AneZve
Thank you for the fantastic recipe. I have allergy to onion or anything in onion family, would you suggest substitute or just omit the leaks?
3 months ago LoisonMaui
I tried to think what you could substitute, but all the ideas I come up with are in the onion family; chives, shallots, scallions. Could try parsley or even another herb you do like. Good luck.
3 months ago Patricia Edwards
I think some mushrooms would be very good here.
3 months ago chelseachef
I always use fennel to replace onion! It's more mild but turns sweet like onion when cooked.
4 months ago Meglion
I didn't love this. Maybe it was a little too oily from the addition of butter to the pancetta fat, but it felt too unctuous. Also, some of the recipe's instructions are not extremely clear - does cutting the leeks crosswise mean into thin circles? And "saute until fragrant:" fragrant how? With the citrus scent? Garlic?
5 months ago koc
This was fantastic! Thanks for the wonderful recipe.
5 months ago ashasmom
This was delicious! I made it my first time for a small group with varying palates and it was a hit. This will definitely be added to the regular rotation.
6 months ago Nela
Just made this for a small dinner party for New Year's eve and it was an absolute hit! I paired it with pulled pork and rice and beans. It's my new "signature plate" thank you!
6 months ago Jessica Jdot Kim
Made this twice so far and delicious both times. Chopping the bacon and zesting the lemon takes the most time so prep takes a bit longer than they say but it is very easy. This is my go-to dish from now on!