Sauteed Asparagus is the perfect side dish for any meal, and the Pancetta makes it even better! 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 with pancetta recipe is good enough to eat on its own, but it pairs well with other pork recipes.
Why We Love This Sauteed Asparagus Recipe
This is one of our favorite ways to prepare asparagus for years! It’s simple and the pancetta adds saltiness and flavor.
- Fresh. Asparagus, leeks, and garlic are crisp, tender, and delicious. Plus, lemon, orange zest, and parsley provide a bright and refreshing contrast to this rich dish.
- Flavorful. Pancetta adds a rich, salty, and savory flavor to the asparagus, and toasted pine nuts add a delightful crunch and buttery flavor to the dish.
- Easy. This dish comes together in just 15 minutes!
Variations on Sauteed Asparagus with Pancetta
If you can’t find pancetta, bacon or prosciutto both 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. Serve it with Stuffed Pork Loin, Air Fryer Meatloaf, Instant Pot Garlic Turkey Breast, or Lemon Chicken with White Wine.
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.
More Asparagus Recipes To Try
- Grilled Asparagus
- Asparagus Almondine
- Bacon Wrapped Asparagus
- Asparagus Gratin
- Garlic Roasted Asparagus
- Oven Roasted Asparagus
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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Look for fresh asparagus with firm, bright green stalks and tightly closed tips. Avoid asparagus with wilted or yellowed ends.
- 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
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.
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!