Amy is taking the week off from writing her blog. And, the Piedmont Grocery staff is filling in with this wonderful, seasonal recipe that highlights asparagus. Local fresh, green stalks have recently hit our shelves, and this means…spring!

This recipe for Sautéed Asparagus with Pancetta and Leeks makes a dish that is so delicious, it might be considered addictive. Our recipe says it serves four, but you just might want to double it.

And what is great about this recipe is that there is no carefully wrapping the stalks in the sliced meat. It is a very straightforward, one-pot dish that can be prepared quickly on a weeknight.

Toss some salmon in the oven to roast, slice up some crusty bread, and you have yourself a delicious meal that is fit for fine restaurant dining.

Sautéed Asparagus with Pancetta and Leeks
Yields 4 Servings
Adapted from Food 52

Ingredients
4 ounces pancetta
1 tablespoon butter
1 pound asparagus
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 almond slices
1-2 tablespoons Italian parsley, chopped
Salt and freshly ground pepper to taste

Directions
Prep the Ingredients
Dice the pancetta into 1/4 inch pieces.

Trim the woody ends off the asparagus and cut the stalks into 2-inch lengths. And, cut the dark green portion off the leek stems.

Then, slice the leeks in half lengthwise and thinly slice crosswise into 1/8-inch strips. Place in a colander and wash thoroughly.

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

Add the tablespoon of butter to the pan. Then add the asparagus pieces and leek slices. Sauté the ingredients until the asparagus is tender and crisp (about 3-4 minutes).

Add the garlic, lemon zest, orange zest, toasted almond slices, and parsley. Sauté until fragrant (about 1 minute).

Season to taste with freshly ground pepper and salt. Serve immediately.