Certain foods simply go together; peas and mint, tomatoes and basil, apples and pork, mac and cheese, fries and ketchup.  Ooops, I digress.  For me the first spring asparagus inspire endless combinations for salads, soups, omelettes and tarts.  Asparagus have always been my favorite veggie; one of the few that I will only use fresh.  In asparagus, texture is everything!  I have found the combination of asparagus, leeks and pancetta to be down right decadent; I mean who needs chocolate?  Ok…maybe for dessert!

I was taught at a young age, that you “eat with your eyes”, meaning all the visual elements in a recipe matter.  The tender-crisp asparagus, smokey pancetta, the buttery leeks;  the dish is greater than the sum of its parts.  The citrus adds a counter-balance to the richness.  Bingo…seasonal, local and delicious.

Crazy Love Asparagus:

• 4 oz pancetta, cut in 1/4 inch dice
• 1 Tablespoon unsalted butter
• 1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias
• 1 1/4 cup leeks, thinly sliced crosswise (white and pale green parts only)
• 4 cloves garlic, minced
• Zest of one lemon
• 2 teaspoons orange zest
• 3 Tablespoons toasted pine nuts
• 2 Tablespoons fresh Italian parsley, chopped
• Salt and freshly ground black pepper to taste

1. In a large non-stick skillet, saute pancetta, stirring frequently, over medium heat, until crisp and lightly golden.  Drain on paper towels.
2. Add 1 tablespoon of butter to pan.  Add asparagus and leeks to pan and saute until asparagus is crisp tender, about 4 minutes.
3. Add in the drained pancetta, garlic, lemon and orange zest, toasted pine nuts and parsley and saute for about 1 minute, until fragrant.  Season to taste with freshly ground black pepper and salt.  Serve immediately.  Swoon.

“It is spring again.  The earth is like a child that knows poems by heart.”

—-Rainer Maria Rilke