Ingredients:

  • 1 lb fresh green asparagus, medium thickness
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 oz pancetta, finely diced
  • 1 large leek, white and light green parts only, thinly sliced
  • 1 tbsp grass-fed butter
  • 2 cloves garlic, minced
  • 2 tbsp pine nuts
  • 1 tsp lemon zest
  • 1 tsp orange zest
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Prepare the asparagus by snapping off the woody ends or trimming the bottom 2 inches with a chef's knife.
  2. Place the asparagus stalks on a large rimmed baking sheet. Toss with olive oil, sea salt, and cracked black pepper. Arrange in a single layer to ensure even roasting and avoid steaming.
  3. Slide the tray into the oven and roast for 10–12 minutes until the tips are crisp and the stalks are tender.
  4. While the asparagus roasts, place the diced pancetta in a small skillet over medium heat. Sauté until the fat renders and the pancetta becomes crispy.
  5. Add the sliced leeks and grass-fed butter to the skillet. Cook until the butter begins to brown and smells nutty, and the leeks have softened.
  6. Stir in the minced garlic and pine nuts. Toast for 1-2 minutes until the garlic is fragrant and the pine nuts are golden brown.
  7. Remove the skillet from heat. Stir in the lemon zest, orange zest, and chopped parsley.
  8. Transfer the roasted asparagus to a serving platter and pour the warm pancetta and brown butter garnish over the top. Serve immediately.