There is something about this dish, just something that makes people wipe their plates clean of it. Maybe the kosher bacon, or pastrami, the sautéed leeks and toasted nuts, who knows? It’s addictive because its good. I often use the same recipe for green beans. It substitutes perfectly.
4 ounces, kosher beef bacon or diced pastrami or imitation bacon bits (optional)
1 tablespoon margarine
1 pound asparagus, ends removed, sliced into 2-inch pieces
1 ¼ cups thinly sliced leeks
2 garlic cloves, minced
Zest of 1 lemon
1 teaspoon orange zest
3 tablespoons pine nuts, toasted
2 tablespoons fresh chopped parsley, optional
Salt and pepper to taste
In a large skillet, sauté the kosher bacon or pastrami, over medium heat, until crisp. Add the margarine and then the asparagus and leeks and cook until asparagus is tender-crisp, about 4 minutes.
Add garlic, lemon and orange zests, pine nuts and parsley and cook another 1 minute. Season with salt and pepper.