Global Gourmets

OR  Asparagus with Pancetta and Leeks.

Its late spring in New Zealand and the divine green shoots of flavour packed sunshine in a green wrapper have arrived.... not long after the Godwits.  A sure sign that sunshine and Summer is here.

Everybody has a soul food a love soup a comfort yummy place to go when you are not feel quite on top of the day.  Leeks is it for me....

So what better than to introduce you to Leek,  asparagus and pancetta all in one delightful dish...

If you join me in Tuscany in spring 2011 you will get the same dish prepared with much care and love by beautiful Italian women who have been delighting guest with their kitchen wonderment for generations.

NOTES:

Asparagus is very delicate and should be eaten the same day it is picked.  For this VERY reason choose asparagus that is gown not too far away.

FRESH is KING. ( or Queen)

asparagus con pancetta e porri

INGREDIENTS:

1.5kg asparagus

3 large leeks

150g pancetta

olive oil , salt and pepper

PREPARATION:

Break the ends off the asparagus and peel the stalks.  Cut asparagus into about 3 cm lengths and boil in salted water until just tender.  Put into cold water immediately.  Drain and set aside.

Cut pancetta into small, thin pieces.

Wash leeks, discard green part and cut the white into thin slices.

Saute pancetta in a little olive oil, add leeks and cook them until soft.

Add the asparagus, mixing delicately for a few minutes.

Serve immediately.

ENJOY the flavors infused with spring, joy, growth, new life....