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Ingredients

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Directions

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  • Trim tough ends off asparagus; cut into 1-inch pieces.

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  • Saute pancetta in olive oil over medium heat until almost crisp, about 5 minutes. Add leek; cook until softened.

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  • Cook asparagus in boiling salted water until tender, 3 to 4 minutes. Drain; add to skillet. Toss with salt and pepper. Makes 6 servings.

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