This easy spring saute with leeks, asparagus, and peas is enriched with butter and brightened with lemon zest.
Notes
Look for asparagus spears that are no more than ½ inch thick at the base.
Ingredients
- 2 ounces pancetta - cut into 1⁄4-inch pieces
- 1 leek - white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
- ¼ teaspoon red pepper flakes
- ½ teaspoon table salt
- ½ teaspoon pepper
- 1 pound asparagus - trimmed and cut into 2-inch lengths
- 1 cup frozen peas - thawed
- 1 tablespoon chopped fresh mint
- 1 teaspoon grated lemon zest
- 2 tablespoons unsalted butter
Instructions
- Cook pancetta in skillet over medium-high heat until fat begins to render, about 1 minute.
- Add leek, pepper flakes, ½ teaspoon salt, and ½ teaspoon pepper and cook until softened, about 2 minutes.
- Stir in asparagus and peas and cook until asparagus is crisp-tender, about 5 minutes.
- Off heat, stir in mint, lemon zest, and butter.
- Serve with lemon wedges.