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
1 teaspoon
orange zest
2 tablespoons
toasted pine nuts
1 tablespoon
Italian parsley, chopped (more to taste)