by kaykay
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A&M's Testing Notes:
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4 ounces
pancetta, cut into 3/8 inch to 1/4 inch dice
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1 tablespoon
butter
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1 pound
asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias
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1 1/4 cup
leek, thinly sliced crosswise (white and pale green parts only)
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2
cloves garlic, minced
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Zest of one lemon
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1 teaspoon
orange zest
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2 tablespoons
toasted pine nuts
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1-2 tablespoon
Italian parsley, chopped
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Salt and freshly ground pepper to taste
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In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden.
Ask the hotline about this step!Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3-4 minutes.
Ask the hotline about this step!Add garlic, lemon and orange zest, toasted pine nuts and parsley and sauté for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately.
Ask the hotline about this step!This recipe was my introduction to Food52, don't ask me how I got here, though! Anyway, this was fantastic! We grilled some lamb and made this asparagus and felt very smug about our paleo-friendly meal. It truly is addictive.......I put the leftovers in my scrambled eggs the next morning! Really so, so good.
Oh yeah, you've made my heart go zing. Thanks for something I will actually love. Someone else here has suggested using Brussels Sprouts instead of asparagus with same recipe. That would definitely be one I'd try. Thanks ever so much.
Just as good as all the raves indicated--such a creative blend of flavors/textures. Can't wait to make it again!
Made this for lunch the other day for me and my husband and it was wonderful. This is a side I would definitely serve to company. The flavors were amazing! You definitely deserved winning 1st prize for this one.
Smoothies are a great meal replacement meal. Smoothies have really helped me lose weight!
weight loss smoothie recipes.They are really pretty tasty too.
kaykay...that is just too darn funny. I am, however, in agreement about the weight gain. Not only am I cooking and eating more, but am also spending much more time in front of my computer (food52). LOL
This recipe goes with EVERYTHING jociadam we have had it with chicken, steak, grilled Salmon, Tuna, Shrimp, the other night I just heated some crab with a little butter and coconut oil and it went wonderfully. Pork chops, ham steak, What ever you are having this dish goes with it.
Just wondering, what is everyone pairing this recipe with? I'd love some ideas.
I made this last week, quadrulping the recipe for a gathering. It was well-received by a group with various tastes - huge! I loved preparing the dish too - snapping the asparagus, using Trader Joe's pancetta cubes, and (thanks to you) finding toasted pine nuts. It was light without being heavy, fresh tasting and a new way to showcase asparagus. I can't wait until it's back in season to use farm fresh and make it again so I can serve "immediately", as stated. Exceptional recipe. I did make-ahead in the A.M., refridgerated, took out for room temperature and layed out the asparagus on a baking pan in the oven at 300 F, keeping an eye on it and mixing up until it was just heated through. It worked out great.
Awesome! Made it tonight and we scarfed it all down. Didn't have substituted bacon for pancetta and omitted the pine nuts (didn't have any). Twas devine. Thank you!
Can you use olive oil instead of butter or maybe even coconut oil which I hear is better?
Wow this recipe looks amazing! I would love to try it. What are the calories per serving, it looks low in calorie not sure? I just lost some weight finally (38 pounds) thanks to this plan I am on that allowed me to plan and track my calories - it worked - I used an online weight loss plan that included a goal sheet Online Weight Loss Plan - I love to share good news!
So I need to keep the calorie count down. But I will try this recipe cannot pass up.
OK, I finally broke down and bought pancetta and pine nuts just so I could make this recipe. My kids saw it in the pan when I was finished and said, "I don't want that." I said, "You have to try a little bit." "Awwww daddd!!!" they groaned. Then they had one taste and gobbled it up like it was chocolate cake. "Can we have more of that asparagus?" We all gobbled it up and nearly licked the pan. It was delicious. Great recipe! We decided that it's the orange zest that is the kicker.
Absolutely fantastic! What a way to upgrade asparagus and so easy.
Only prob was noooooo leftovers and yes, I too, hated having to share !
Thanks Kaykay -
Addictive is right! It should be called Crack Asparagus. Brilliant recipe. Says it feeds four. I could have eaten the whole mess by myself. Instead I had to share it with my husband. Dang!
The only problem with this recipe is that there aren't any leftovers! Everyone really liked it and agreed that it was aptly named.
i am late to the party, but what a party it is. i am in LOVE. and so happy it is asparagus season. many, many heartfelt thanks for this one.
I really wish I hadn't just eaten dinner! This sounds like a fantastic mix of flavors. Can't wait for dinnertime tomorrow!
Made it twice now, and I'm not done yet! I think it'll be on the menu several more times...
This dish definitely lived up to its name! Made it last night to accompany rockfish. Thanks for sharing such a great recipe.
Absurdly addictive indeed! I had success with shallots as well, but I'd like to try the "greener" taste of leeks next time. I almost had to skip the pine nuts, but found some (on my roommate's shelf in the pantry). They are essential; they pair perfectly well with salty pancetta. Bravo
We made this for Easter dinner and it was the highlight of the meal (roasted leg of lamb with pancetta, rosemary and garlic, mashed potatoes, green salad and no-knead bread). I put the leftovers atop whole wheat rigatoni -- heated the asparagus in a bit of olive oil and added healthy splashes of white wine and pasta water and a knob of butter. The asparagus retained the crisp tenderness and it was wonderful. Terrific recipe.
The only problem I had with this was not making enough! Absolutely yummy!!
I was very excited to try this recipe, as my family only makes asparagus one way-sauteed in butter with salt and pepper. I wish I could agree with the recipe's title but I can only say that it was good and that I would make it again. I really wanted to like it enough to lick my plate, but was sorely disappointed. Maybe it was because I used bacon instead of pancetta? A poached egg on top would def up the quality of this dish for me :-) I'm going to try this with the leftovers tonight.
Oh my, this was good! Even good cold as I picked at it while cleaning up the kitchen last night....and since it's in my lunch today I may have to eat early!
Made this recipe twice in the past week, for grown-up AND kids, and it was a total hit!!! Thinking of trying it with haricot verts next time (my family loves them sauteed in butter & olive oil, so the add-ins will just kick everything up several notches). Thank you!
I made this recently and it was totally awesome. I added extra pine nuts, because I love them. This will probably find its way onto my Easter dinner table.
Wife and I made a version of this last night, but subbed in a pound of bacon and cooked the asparagus and leeks in the bacon fat. Topped it with fried eggs. It was glorious! Had the few remaining leftovers for breakfast. Highly recommend this recipe!
Amazing recipe! My husband and I just polished off an entire recipe @ 9:53 am on a Sunday morning. You know how exciting it is to see a great sounding recipe, find all the ingredients in your refrigerator, whip it up and it's the most amazing asparagus recipe you've ever eaten??!!??? Thanks for sharing!
This was a fabulous recipe!!! Also very easy to make. Would be great to serve to guests because its full of flavor and unique...great side dish.
Thanks for sharing kaykay,! This dish so lives up to it's name. I'll have to double the recipe next time. Big hit - it went so fast :(
Made this for dinner and it was delicious! Topped it with a fried egg and it was super satisfying.
Love this recipe! Took someone's advice and added spaghetti for a great week night meal. Very tasty!
This was really good! In place of the leeks and garlic, I used ramps, since they are abundant in the woods near my house at the moment. Really delicious!
Delicious and simple to make. Thanks
I have to add that if you happen to have any leftovers, they make a FANTASTIC filling for omelets!! Thanks again for such a great recipe!
This dish is lovely to look and and even tastier to eat! I loved the layers of flavor, particularly from the orange and lemon zest. I am thinking of trying the base with brussel sprouts next time. AMAZING!
asparagus has returned to the farmer's market. woot! can't wait to make this.
Woo-hoo! I am with you, mcs300. I just sought out this recipe and the rest of the Your Best Asparagus entries, because sort-of-near asparagus is back, and the local is not far behind. Time for the annual orgy.
An aptly-named recipe indeed. I've made it repeatedly, the first time for Christmas dinner. It was such a hit that the hostess of the dinner has made it repeatedly as well! I've also taken to adding a bit more pancetta, cooking some pasta and then tossing it all together with a little pasta water and pecorino to finish. Divine! Thank you for sharing!
Made this to go with rice pilaf & lamb chops, made tiramisu for dessert - and this the BEST dish of the night. Just fantastic. Great recipe! Thanks!
HOLY COW, this is wonderful. I have made it twice now and can't wait to get some good asparagus. I will make this again and again.
Just had this with filets and roasted fingerlings for our Christmas Eve dinner. I can never have asparagus any other way. Fabulous!
Great recipe! My wife and kids thoroughly enjoy this dish whenever i make it.
I have made this recipe a couple times since stumbling onto it at your website. It is truly addictive....I think it is the pancetta that makes the difference - at least that is what all my Italian friends tell me. You can't go wrong serving this.
I agree with your friends! Pancetta does seem to make anything taste good.
Served to a dinner party of 8 last weekend and it met with RAVE reviews. Even people who claimed not to care for asparagus. I wouldn't change a thing. Just found your blog and LOVE it!
Made this and it was good ! The pancetta led it to be a bit saltier than I would normally would want it. So be sure and taste before adding the salt and pepper at the end. Otherwise, nice and easy.
I use the pre-diced pancetta at Trader Joe's, which makes it super simple! I think some pancettas are saltier than others but the small size of their dice seems to diminish the saltiness.
WOW. I loved the look of this dish. I love asparagus but I only ever steam it. I can't wait to try it this way & after reading all the reviews I'm heading for the grocery store.
To die for! the combo of leeks and asparagus with a bit of smokiness from the meat (I had to use bacon, no pancetta in the house). I think this would also work cold if there were ever any leftovers.
So easy, so impressive, and so absolutely delicious! I made this as a side to the salt-encrusted fish, and the result was a truly 5 star dinner.
My mom made a double batch of this recipe over the weekend and I happily ate all of the leftovers...delicious!
Hi KayKay - this dish sounds fab - however, I don't eat meat. Have you ever made this without the panchetta?
Hi Jules--
I haven't made it without pancetta...I think it mostly imparts a salty smokiness. I think you would need a little extra oil/butter to compensate for the lack of pan drippings, and I would be generous with the seasoning. Hope it works out!
so delicious! beautiful colors and fragrance! thank you for sharing - will be making this again and again....
A&M--thanks for the warning on the "serves 4" optimism. I thought maybe the baconlike pancetta would convince my kids to try it but no go. That was excellent news for my husband and me. He loved it for being complex without being overwhelming. Thanks for a side I would cheerily eat for dinner!
I made this last night for a dinner party - so delicious, it was gone in minutes!
I made this last weekend for a dinner party -- DELISH! And I normally hate asparagus. Served it with butterflied leg of lamb on the grill and Moroccan couscous. Yum.
Such an excellent choice of ingredients--saving!
I am planning to take this terrific-looking dish to a late-afternoon potluck and knock everyone's socks off. Does this plan sound feasible: Make the dish around noonish but omit the pine nuts, then take it to the party, heat it VERY gently in a microwave (like, level 3) to just over room temp at dinnertime and then fold in the pine nuts? (I don't want them to get soggy.) It also doesn't seem like thsi dish needs to be hot, just warm, for serving? Maybe someone who has made this has a better idea?
Hi Zaffo, I think it could work, but you might compromise the "tender crisp" aspect that makes it more addictive. It's better warm because there's butter and pancetta renderings so you don't want the fat to start coagulating. This dish comes together really quickly (5-10 minutes cooking time), so if it's a possibility, I'd just have all the ingredients pre-cut and I'd saute it at the party. Trader Joe's sells the pancetta already diced. I'd keep the pancetta separate, then I'd put the cut asparagus, leeks, and butter in a ziploc bag, and then I'd put the garlic, lemon and orange zest, and toasted pine nuts and parsley in another container. Have fun at the potluck!
What meat do you suggest to go with this?
I think this dish is pretty versatile. I think it could easily go with a roast chicken, herb roasted pork, or even a steak. I think it can go with anything where the flavors are simple...for example, a steak seasoned with salt and pepper finished with some herbs and garlic would be great. Or perhaps a special roast chicken like the Wishbone Chicken recipe created by MonkeyMom.
I made this on Saturday and ate the leftovers for lunch today. It was fabulous! Thank you!
Delish! Thanks - I actually did take just a few swipes of the microplane on the parmigiano at the end and am still getting lots o' citrus. Really good - new spring favorite. Thanks so much for posting for us
When I go to restaurants, the waiter is always wondering when I'm finally going to say "that's enough" when he's grating the cheese on my pasta. I always warn them that I like a lot, so they may need to be grating for awhile!
I made this tonight and LOVED it!! What a great recipe! Thanks for posting it for all of us.
Thank you!! And congrats to you...loved the photo of you in the gorgeous garden!
Thanks for all your enthusiastic comments...This has been such a fun experience!
I made this last night - It's delicious. My favorite part about it is that it is very easy to make! My boyfriend devoured the whole pan : )
Thank you KayKay for your response. I am going to practice it over the weekend to see how it turns out. I am in Arizona, so room temperature is nearly HOT here!
Congratulations on a wonderful recipe!
Sub ramps for everything!!! (have gone ramp crazy...good thing its temporary)
I am having an Aspargus/Cheese and Italian Wine Tasting next week to celebrate Bassano del Grappa Festival in Italy. I won't have access to a stove on site. Looking for reader's option on what's the take on serving this cold, or at room temperature vs. hot out of the skillet? Respond to: debbie@debbiejelder.com, or here.
Hi Elderwood-- I think cool or room temperature may not be ideal because the renderings from the pancetta and the butter would likely congeal. Love the idea behind your tasting party! Have a great time...
CONGRATS!!!!! I'm so happy for you and for this wonderful recipe!
The title was so accurate! My husband let me feed him this, and only this, for dinner. It might even make some of my vegetarian friends rethink going meatless. Thanks so much!
OMG I just made this dish and my husband and I both said, screw the main course - let's have THIS for dinner. Wow. Absurdly Addictive just doesn't do it justice. THANK YOU KAYKAY!!! Made it exactly, no subs. I might grate some parm/reg cheese over it next time but only cause I like to experiment. WOW. Gotta go eat more. :)
Yum! All the ingredients sound delicious. Next time my vegetarian fiancee is out of town I will make this and enjoy it with a fellow pork-eating friend for sure.
Kaykay, I made this tonight for a dinner party. It was a huge hit. One of my guests doesn't eat pork so I substituted turkey bacon for the pancetta--it was delicious. Great combination of flavors.
A truly delicious recipe and so simple to make! I made a small adaptation, substituting a large chopped shallot for the leeks, and it was very tasty. I served the asparagus as a side dish with small pumpkin raviolis dressed with a lovely walnut sauce. A dinner that had bit of spring and a bit of autumn.
Love your menu! Your raviolis sound like they'd pair well with the pancetta, nuts, etc.
The best asparagus dish I've ever tasted!! The pancetta compliments this dish by adding a salty/nutty texture and the surprise flavor that adds so much to this dish also is the orange/lemon zest. So satisfying you can just have this for lunch with a baguette.
Glad you think so! Next time you need to try it when it's not leftover from the night before!
Congratulations KayKay! This sounds delicious with the pancetta and orange zest!
Sorry, that was confusing...my girlfriend emailed me that she's having a hard time registering on the site, so I created her account for her. I commented to you, but didn't realize I hadn't logged out...So the above comment is actually from me! KayKay
FDF - freaking disgusting fusion
j/k! looks great!
Looks so yummy! Can't wait to try it!
I just placed a newsfeed on my Facebook page so that all my friends would check out your newest creation.
This is fabulous! Another great recipe which I will share with all my girlfriends here in Atlanta. Good luck and thanks for sharing the site with me!
Hi R--
I think you will enjoy this site! The photography is really nice, the design is clean, the functionality is well planned, and there's lots of creativity...Hope you're doing great!
Yes, I could definitely see liking this site! We need to chat soon...
K.
hi KK,
nice work! food is great, as usual. when do you have time? :)
kaykay,
Your recipe sounds delicious. You have always been a fabulous cook, probably a big part due to the mentoring from your mother. Good luck in the contest.
Auntie Virginia
You are so right. Mom taught me and continues to teach me so much about cooking food that brings people together, throwing parties, and being a good hostess.
Karen,
Your asparagus recipe looks so good. Wish I could have a taste right now. You are the most creative person I know. Everything you cook looks wonderful and tastes so good.
Aunty Pearl
Karen,
Your asparagus recipe looks so good. Wish I could have a taste right now. You are the most creative person I know. Everything you cook looks wonderful and tastes so good.
Aunty Pearl
This looks wonderful! I totally agree that pancetta with asparagus (and bacon with ANYthing) is such a winner. Major, major congrats kaykay!!! Your food is great.
Thank you! Having actually tasted your food, I can definitely say your food is wonderful, too! Good luck this week!
Yum! Yum! Yum! Can't wait to try it. Any recipe of yours with pancetta gets my vote!!
Recipe Notes:
I notice in the photo that the pancetta isn't quite as "crispy" as I usually do it...so if you like a bit more of a crackly texture, you might consider letting it brown a bit more. Of course, burning isn't ideal, so be careful since there's still cooking time after the initial browning of the pancetta. Also, I buy Toasted Pinenuts from Trader Joe's. I love all their toasted nuts...They seem to be roasted to just right crunchiness and it saves an extra step.
Congratulations! I'm making this tomorrow night for a friend's birthday. Yum!
What a fabulous recipe!
Thanks Kelsey...I happened to see your zucchini-lemon cookies the other day...yum! I can't wait to try them...
Lovely recipe, kaykay, congratulations! I think you and I would have a lot of fun cooking together, because these are some of my favorite ingredients.
Sounds like fun...I've certainly enjoyed meeting some of the local cooks (at a Food52 Potluck held in the Bay Area) and seeing everyone's creativity. The wide range of dishes showcased on Food 52 makes it immensely fun!
Yay, kaykay! Love all these flavors. Shall we start a food52 12-step program? I most certainly would be admitted. ;)
Yes...It's time for an intervention:
Step 1—
We admitted we were powerless to Food52—that our lives had become unproductive because of the hours spent cooking, testing, and persuing recipes!
Maybe we should have a dinner with your roast chicken, the yummy bread, asparagus, and you know what for dessert!!
Great recipe, KayKay!! I don't love asparagus, but I do love this combination of other ingredients. Thinking about using this with another veggie. Really nice. I love your recipes and hope you will post many more!! ;o)
Hi Antonia...Thanks for your encouraging words! I was just mentioning to MM earlier this week that you're very knowledgeable about food and obviously a well versed chef. You've been quite busy this week baking breads. They all look delicious-- the potato loaf looked especially perfect...right out of a magazine photoshoot.
This sounds soooooo good. And lucky you and MonkeyMom--being able to test recipes together!
Thanks, drbabs! Today MonkeyMom and I had to take a break from cooking and eating and instead we took a walk. Of course, we talked about Food52 for about 70% of the time!
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
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Kaykay has you cut the pancetta into 3/8 inch cubes. We like precision.
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Amanda's great technique for cleaning leeks: slice them first, and then wash them. Brilliant!
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Careful not to burn your pignoli!
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Amanda had to step out for a couple of hours, so Merrill and Kristen forged ahead on their own.
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The recipe calls for both lemon and orange zest. Yummy.
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We're still on the fence about snapping vs. cutting for removing the woody ends of asparagus. Some times you feel like a nut, sometimes you don't.
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Asparagus looks especially attractive when cut on the bias.
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At the stove, the pancetta crisps for a few minutes and starts to release some of its fat.
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A knob of butter, and then in goes the asparagus.
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A shower of leeks follows.
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You cook the veggies for a mere couple of minutes -- until the asparagus is just barely tender.
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The duo of zests and the garlic go in at the very end, lightly perfuming the veggies.
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A smattering of parsley, a handful of pinenuts, and this dish is done!
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Are there any vegetarian substitutes for pancetta?