Certain foods simply go together; peas and mint, tomatoes and basil, apples and pork, mac and cheese, fries and ketchup. Ooops, I digress. For me the first spring asparagus inspire endless combinations for salads, soups, omelettes and tarts. Asparagus have always been my favorite veggie; one of the few that I will only use fresh. In asparagus, texture is everything! I have found the combination of asparagus, leeks and pancetta to be down right decadent; I mean who needs chocolate? Ok…maybe for dessert!
I was taught at a young age, that you “eat with your eyes”, meaning all the visual elements in a recipe matter. The tender-crisp asparagus, smokey pancetta, the buttery leeks; the dish is greater than the sum of its parts. The citrus adds a counter-balance to the richness. Bingo…seasonal, local and delicious.
Perfect asparagus from our neighbors at Fulton Street Farmer’s Market
Crazy Love Asparagus:
4 oz pancetta, cut in 1/4 inch dice
1 Tablespoon unsalted butter
1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias
1 1/4 cup leeks, thinly sliced crosswise (white and pale green parts only)
4 cloves garlic, minced
Zest of one lemon
2 teaspoons orange zest
3 Tablespoons toasted pine nuts
2 Tablespoons fresh Italian parsley, chopped
Salt and freshly ground black pepper to taste
In a large non-stick skillet, saute pancetta, stirring frequently, over medium heat, until crisp and lightly golden. Drain on paper towels.
Add 1 tablespoon of butter to pan. Add asparagus and leeks to pan and saute until asparagus is crisp tender, about 4 minutes.
Add in the drained pancetta, garlic, lemon and orange zest, toasted pine nuts and parsley and saute for about 1 minute, until fragrant. Season to taste with freshly ground black pepper and salt. Serve immediately. Swoon.
I just can’t stop making this!
“It is spring again. The earth is like a child that knows poems by heart.”
—-Rainer Maria Rilke
Comments