Recipe: Asparagus with Leeks and Pancetta

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	Users > AngelaG > Michael Chiarello''s "Casual Cooking" > Vegetables > Asparagus with Leeks and Pancetta

Asparagus with Leeks and Pancetta

2 lbs		medium asparagus
2 Tbs		extra-virgin olive oil
2 oz		thinly sliced pancetta, unrolled and cut into 1-inch lengths
1 cup		thinly sliced leek, white and pale green parts only
		Sea salt, preferably gray salt, and freshly ground black pepper

Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where the spear becomes tough. Discard the tough end and repeat with the remaining asparagus. Cut the asparagus into 1-inch lengths.

Bring a large pot of salted water to a boil.

While the water heats, cook the olive oil and pancetta in a skillet over moderately low heat until the pancetta is almost crisp, about 5 minutes. Add the leek and sauté until softened but not colored.

Add the asparagus to the boiling water and cook until just tender, 3 to 4 minutes. Drain and add to the skillet. Season with salt and pepper and toss to coat with the seasonings.

Transfer to a serving bowl and serve immediately.

Servings: 6

Recipe Type

Side Dish, Vegetables

Recipe Source

In my house, asparagus is considered so special that we eat it three or four times a week in spring. I never tire of it, but I do find myself looking for ways to serve it other than as whole spears. When you want a break from asparagus vinaigrette, try cutting up the spears and tossing them with sautéed leeks and caramelized pancetta. Prepared that way, they're a great side dish for roast lamb, chicken, or rabbit, but you could also top them with a poached egg for lunch.