1 lb asparagus, trimmed and cut into 2 inch pieces
2 large leeks, sliced in half lengthwise then cut into thin strips horizontally
2 garlic cloves, chopped
zest of one lemon
salt and pepper to taste
Instructions
In a large pan over medium heat, cook pancetta until slightly crispy. Transfer pancetta to a plate.
Melt butter in pan. Add asparagus and leeks and cook until the asparagus is tender and leeks have softened. Add garlic and lemon zest, stir, and remove from heat. Add pancetta back in. Serve immediately.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/12/12/lemon-pancetta-asparagus-stats-27/