1. Trim tough ends off asparagus; cut into 1-inch pieces.
2. Saute pancetta in olive oil over medium heat until almost crisp, about 5 minutes. Add leek; cook until softened.
3. Cook asparagus in boiling salted water until tender, 3 to 4 minutes. Drain; add to skillet. Toss with salt and pepper. Makes 6 servings.