Sauteed Asparagus Recipe
This delicious sautéed asparagus recipe might just be the best asparagus recipe ever!
Servings: 4
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.
Video
Notes
- 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
Calories: 220kcal | Carbohydrates: 10g | Protein: 7g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 778mg | Potassium: 381mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1508IU | Vitamin C: 14mg | Calcium: 54mg | Iron: 4mg