introduction
This is a simple side dish of asparagus cooked with crisp pancetta and toasted pine nuts. The flavors are bright from lemon and orange zest and fresh from parsley. It cooks fast and tastes fresh.
why make this recipe
- It is quick to cook, about 10 minutes.
- It pairs well with many main dishes.
- It combines salty pancetta, crunchy pine nuts, and bright citrus for a balanced taste.
- You can make it for a weeknight meal or for guests.
how to make Asparagus with Pancetta and Pine Nuts
Ingredients
- 4 ounces pancetta, cut into 3/8 inch to 1/4 inch dice
- 1 tablespoon butter
- 1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias
- 1 1/4 cups leek, thinly sliced crosswise (white and pale green parts only)
- 2 cloves garlic, minced
- Zest of one lemon
- 1 teaspoon orange zest
- 2 tablespoons toasted pine nuts
- 1 tablespoon Italian parsley, chopped (more to taste)
- Salt and freshly ground pepper to taste
Directions
- In a large non-stick pan, sauté pancetta, stirring often, over medium heat until crisp and lightly golden.
- Add 1 tablespoon of butter to the pan.
- Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3 to 4 minutes.
- Add garlic, lemon and orange zest, toasted pine nuts and parsley and sauté for about 1 minute, until fragrant.
- Season to taste with freshly ground pepper and salt and serve immediately.
how to serve Asparagus with Pancetta and Pine Nuts
Serve warm as a side with roast chicken, grilled fish, or pasta. You can also toss it with cooked pasta and a little olive oil or butter for a light main dish. Add more parsley or a squeeze of lemon if you like.
how to store Asparagus with Pancetta and Pine Nuts
Cool to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat or warm in the oven. Avoid high heat in the microwave so the asparagus does not get soggy.
tips to make Asparagus with Pancetta and Pine Nuts
- Trim asparagus and slice on the bias for even pieces.
- Toast pine nuts in a dry pan first to bring out their flavor.
- Cook pancetta until crisp to add texture and render fat for cooking the vegetables.
- Taste before adding salt; pancetta adds saltiness.
- Use fresh lemon and orange zest for the best bright flavor.
variation (if any)
- Add a splash of balsamic vinegar or a few shavings of Parmesan for more depth.
- Swap pine nuts for chopped almonds or walnuts if needed.
- Use bacon instead of pancetta for a slightly different smokier taste.
- Make it vegetarian by leaving out the pancetta and adding a bit more butter or olive oil and a pinch of smoked paprika.
FAQs
Q: Can I use frozen asparagus?
A: Fresh is best, but you can use thawed frozen asparagus. Cook time may be shorter, so watch for doneness.
Q: Can I make this ahead for a dinner party?
A: Yes. Cook and cool, then reheat gently just before serving. Pine nuts are best added just before serving to keep them crunchy.
Q: Is there a substitute for pine nuts?
A: Yes. Toasted slivered almonds or walnuts work well and are more affordable.
Q: Can I skip the leeks?
A: Yes. You can use thinly sliced onions or shallots instead for a similar flavor.
Q: How can I make this dairy-free?
A: Replace the butter with olive oil or a dairy-free butter substitute.
Conclusion
For a pasta twist with similar flavors, see this Pasta with Asparagus, Pancetta, and Pine Nuts recipe for ideas.
If you like a roasted version, check this Balsamic Roasted Asparagus with Crispy Pancetta, Pine Nuts, + … for a roasted method.
For another tested pasta take on these flavors, read this Recipe Test: Pasta with Asparagus, Pancetta, and Pine Nuts.
For a recent variation and notes from a home cook, see Molly’s Pasta with Asparagus, Pancetta & Pine Nuts.
If you need a gluten-free or health-focused version, this Pasta with Asparagus Pancetta and Pine Nuts (Gluten-Free, Low …) page has good ideas.