This Sauteed Asparagus with Pancetta is the versatile side dish I’ve been searching for. The leeks, garlic, and pine nuts add so much flavor to this dish… it just might be the best asparagus recipe I’ve ever had. This sauteed asparagus recipe is good enough to eat on its own, but it pairs well with other pork recipes.
What’s in This Sauteed Asparagus Recipe?
This has been one of my favorite ways to prepare asparagus for years! It’s simple and the pancetta adds saltiness and flavor. I love that it goes with so many main course recipes and is both super simple and a little bit fancy.
- Pancetta: Pancetta adds a rich, salty, and savory flavor to this asparagus.
- Butter: Adds richness to the dish.
- Asparagus: The star of the show! It has a buttery flavor that is enhanced by the pancetta.
- Leeks: Add an earthy and vegetal flavor.
- Garlic: Enhances the savory flavor of this dish.
- Citrus: Lemon and orange zest add brightness to the dish which helps to cut the richness.
- Pine Nuts: toasted pine nuts add a delightful crunch and buttery flavor to the dish.
- Parsley: Adds a pop of freshness and color.
Variations To Try
If you can’t find pancetta, I have found that both bacon and prosciutto make great substitutes. Fresh chives or shallots make great substitutes for the leeks as well.
You can change up the flavor profile of this asparagus dish by adding different herbs and spices. Some Italian seasoning or herbs de Provence would both work well, or try adding a pinch of brown sugar for a sweet and savory taste.
How to Store and Reheat
Store leftover sauteed asparagus with pancetta in an airtight container in the refrigerator for up to 4 days. Reheat in a pan set over medium-low heat or in the microwave until warmed through.
How to Freeze
Freeze sauteed asparagus in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This sauteed asparagus recipe is the perfect addition to holiday festivities because it seems like there’s never enough food on the table! It’s both fresh and savory, and it won’t weigh you down like other holiday dishes because it’s so light. I like to serve it it with Stuffed Pork Loin and Instant Pot Garlic Turkey Breast.
Notes from the Test Kitchen
Shopping for asparagus can be tricky, but I’ve learned some great tips over the years. Look for fresh asparagus with firm, bright green stalks and tightly closed tips. Avoid asparagus with wilted or yellowed ends.
Sauteed Asparagus Recipe
Ingredients
- 4 ounces pancetta cut into ¼-inch slices
- 1 tablespoon unsalted butter (⅛ stick)
- 1 pound asparagus trimmed and sliced into 2-inch pieces on the bias
- 1¼ cups leeks thinly sliced crosswise (white & pale green parts)
- 2 cloves garlic minced
- 1 tablespoon lemon zest (from 1 lemon)
- 1 teaspoon orange zest (from ⅙ orange)
- 2 tablespoons toasted pine nuts or sunflower seeds
- 1-2 tablespoons chopped fresh Italian parsley
- Kosher salt and freshly ground black pepper to taste
Instructions
- Place the sliced pancetta in a large skillet over medium heat. Cook until crisp and light golden brown.4 ounces pancetta
- Add the butter, asparagus pieces and sliced leek, and sauté 3-4 minutes or until asparagus is tender crisp.1 tablespoon unsalted butter, 1 pound asparagus, 1¼ cups leeks
- Add garlic, lemon zest, orange zest, pine nuts and parsley, and sauté 1 minute.2 cloves garlic, 1 tablespoon lemon zest, 1 teaspoon orange zest, 2 tablespoons toasted pine nuts, 1-2 tablespoons chopped fresh Italian parsley
- Season, to taste, with salt and freshly ground black pepper.Kosher salt and freshly ground black pepper
- Serve immediately.
Becky’s Tips
- Rinse the asparagus under cold water to remove any dirt or debris. Pat them dry with a clean kitchen towel.
- Preheat the pan thoroughly over medium heat. You’ll know it’s hot enough when a drop of water sizzles and evaporates immediately.
- Be careful not to overcook, as overcooked asparagus can become mushy.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Sauteed Asparagus Step by Step
Cook the Pancetta: Place 4 ounces of sliced pancetta in a large skillet set over medium heat. Cook until crisp and light golden brown.
Sauté the Asparagus: Add 1 tablespoon of unsalted butter, 1 pound of trimmed asparagus sliced into 2-inch pieces, and 1¼ cups of sliced leek. Sauté for 3-4 minutes, or until the asparagus is tender and crisp.
Add Aromatics: Add 2 minced cloves of garlic, 1 tablespoon of lemon zest, 1 teaspoon of orange zest, 2 tablespoons of toasted pine nuts, and 1-2 tablespoons of chopped fresh Italian parsley. Sauté for 1 minute.
Season and Serve: Season, to taste, with salt and freshly ground black pepper and serve immediately.
Asparagus is an easy veggie to prepare for cooking. To trim asparagus, just bend the bottom part of the stem and it will easily break off where it starts to become woody. You can also use a knife to chop off the ends, just check for the really tough part and make sure you get all of that off.
There’s no need to blanch this asparagus. It’ll cook all the way through in the pan.
I prefer to season my asparagus after cooking because the pancetta adds quite a bit of salty flavor to begin with.
I love how quick this recipe is. You can just whip it up really quick once the rest of your meal is ready!
Thank you so much Ashley!