1. In a large non-stick pan, saut? pancetta, stirring frequently, over medium heat, until crisp and lightly golden.
2. Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and saut? until asparagus is tender crisp, about 3-4 minutes.
3. Add garlic, lemon and orange zest, toasted pine nuts and parsley and saut? for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately.
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|Serving Size: 1 Serving (180g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 136 (68%)|
|Amt Per Serving||% DV|
|Total Fat 15.1g||20 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 32.9mg||10 %|
|Sodium 555.7mg||19 %|
|Potassium 318.5mg||8 %|
|Total Carbohydrate 9.8g||3 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 6.6g|
|Protein 8.7g||12 %|
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Calories per serving: 199
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