1 tablespoon olive oil 1 pound asparagus, woody ends trimmed and sliced into 2 inch
pieces on the bias 1 1/4 cup leek, thinly sliced crosswise (white and pale green parts only) 2 cloves
garlic, minced Zest
of one lemon 1 teaspoon orange zest 2 tablespoons
toasted pine nuts 1 - 2 tablespoon Italian parsley, chopped Salt and freshly ground pepper to taste