Ingredients:

  • 1 lb Fresh Asparagus, woody ends trimmed and cut into 1-inch pieces
  • 2 large Leeks, white and light green parts only, halved and sliced into thin half-moons
  • 2 cloves Garlic, thinly sliced
  • 4 oz Pancetta, diced into small cubes
  • 2 tbsp Unsalted Butter
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Lemon Zest
  • 0.5 tsp Toasted Sesame Seeds
  • 0.25 tsp Sea salt
  • 0.25 tsp Freshly cracked black pepper

Instructions:

  1. Prep the veg. Trim the woody bottoms off 1 lb of asparagus and slice the remaining stalks into 1 inch pieces.
  2. Clean the leeks. Slice 2 leeks into half moons and submerge them in a bowl of cold water to remove grit. Note: This is non negotiable unless you enjoy a sandy dinner.
  3. Render the fat. Place 4 oz of diced pancetta and 1 tbsp olive oil in a cold skillet. Turn the heat to medium and cook 5-7 mins until the pancetta is crispy and golden.
  4. Sauté the aromatics. Add the sliced leeks to the pan with the pancetta fat. Cook 3-4 mins until they soften and turn translucent.
  5. Add the garlic. Toss in 2 cloves of thinly sliced garlic. Stir constantly for 1 min until fragrant but not browned.
  6. Sear the asparagus. Crank the heat to medium high and add the asparagus pieces. Sauté for about 4-5 mins until the stalks are tender crisp and bright green.
  7. Emulsify the sauce. Add 2 tbsp unsalted butter to the pan. Stir vigorously as it melts to coat every piece of vegetable.
  8. Season the dish. Sprinkle in 0.25 tsp sea salt and 0.25 tsp black pepper. Taste one piece — does it pop? If not, add a tiny pinch more salt.
  9. The final touch. Remove the pan from the heat. Fold in 1 tsp lemon zest and 0.5 tsp toasted sesame seeds.
  10. Serve immediately. Transfer to a warm bowl to keep the butter from solidifying too quickly.