Saturday, December 20, 2014

Asparagus salad

4 ounces pancetta
1 tbs butter
1 lb asparagus trimmed an split on bias.
1 1 /4 cup leeks cut and quartered
2 garlic cloves
zest of one lemon
1 tsp orange zest
3 TBS pine nuts
1-2 TBS italian flat leaf parsley

4 ounces pancetta, saute until lightly crisp. diced

add asparagus and leeks and 1 TBS butter to pan and  saute until tender crisp

Add all the other ingreidients and saute til for about a minute.
Salt and pepper to taste

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