INGREDIENTS

4 ounces pancetta, cut into 1/4 inch dice
1 tablespoon butter
1 pound asparagus, trimmed and sliced into 2 inch pieces
1 1/4 cups leeks, thinly sliced crosswise (white and pale green parts only)
2 cloves garlic, minced
2 teaspoons lemon zest
1 teaspoon orange zest
2 tablespoons toasted pine nuts
1-2 tablespoons Italian parsley, chopped
Salt and pepper to taste

DIRECTIONS

Prepare oven according to Mugnaini’s Medium Roasting Environment, 550-625 ̊F

Preheat a cast iron or stainless steel skillet in the oven for about 5 minutes. Pull the pan out and add the pancetta to the pan. Cook, stirring every minute or so, until crisp and lightly golden. Add the butter and leeks to the pan and continue cooking until the leeks start to soften, about 2 minutes. Add asparagus pieces to the pan and roast for about 3 minutes. It should be tender and crisp.
Add the garlic, lemon zest, orange zest, toasted pine nuts and parsley to the pan and roast for about 1 minute longer. Once out of the oven, season to taste and serve hot.