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Ingredients
  • 4 ounces pancetta, cut into 3/8 inch to ¼ inch dice
  • 1 tablespoon butter
  • 1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias
  • 1 ¼ cups leek, thinly sliced crosswise (white and pale green parts only)
  • 2 cloves garlic, minced
  • Zest of one lemon
  • 1 teaspoon orange zest
  • 2 tablespoons toasted pine nuts
  • 1 tablespoon Italian parsley, chopped (more to taste)
  • Salt and freshly ground pepper to taste
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