Absurdly Addictive Asparagus

4 oz. pancetta, prosciutto or bacon
1 T. butter
1 lb. asparagus, trimmed & sliced on the bias into 2″ long pieces
1 cup leek, thinly sliced (white and pale green parts), or green onions
2 cloves garlic, minced
Zest of one lemon
1 t. orange zest
2 T. toasted pine nuts
1-2 T. chopped Italian parsley
Salt and pepper

In a large nonstick pan saute pancetta or bacon until crisp and lightly browned. Add 1 T. butter, asparagus pieces and leek and sauté until asparagus are tender crisp, about 3 minutes.

Add garlic, lemon and orange zest and sauté for about 1 minute, until fragrant. Season to taste with salt and pepper. Spoon into serving dish, top with pine nuts and parsley and serve.

Although this is made to be eaten immediately after cooking, I made it in the late afternoon and served it with dinner at room temperature.