First, I took a wad of thick-cut bacon and diced it. Cooked that over medium-high heat, rendering out the fat and producing some very nice lardons. I drained the pieces and poured off the bacon grease.
I returned the pan to the stovetop with a dollop of EVOO (for its high smoke point), and immediately added a whole bunch of chopped asparagus. I cooked this for five minutes or so, then dropped in about a quarter-stick of butter and three leeks cut up fine.
A heavy pinch of salt and a few grinds of pepper were added, and I proceeded to sautee the whole thing. Once everything was soft, I killed the heat and added the bacon pieces back to the pan. I put the lid back on to hold until serving.