Wednesday, March 30, 2011

Absurdly Addictive Asparagus

We just ate this again tonight after making the dish for the first time this season last week, so I figured it was time to post it. The recipe is another one from the treasure trove that is Food52. The dish doesn't just look appealingly spring-y, but is also delicious, filling, and easy to make. It can easily withstand substitutions - tonight we didn't have pine nuts or parsley, but it tasted just as good with slivered almonds and dill (and the original recipe called for pancetta, but we've been happy with the plainer bacon).

Absurdly Addictive Asparagus
Adapted from Food52

4 pieces bacon, cut into ¼ inch dice
1 tablespoon butter
1 pound asparagus, woody ends trimmed and sliced into 1 inch pieces on the bias
½ cup 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
1-2 tablespoons Italian parsley, chopped

1. In a large non-stick pan, sauté the bacon, stirring frequently, over medium heat, until crisp and lightly golden.

2. Add 1 tablespoon of butter to pan. Add asparagus pieces and leeks and sauté until asparagus is tender crisp, about 3-4 minutes.

3. Add garlic, lemon and orange zest, toasted pine nuts and parsley and sauté for about 1 minute, until fragrant. Season to taste with salt and serve immediately.