Author Notes: A seasonal salad of green peas, asparagus, onion and pancetta. —Brittany Barton
cups green peas
stalks asparagus or 2 bunches
tablespoon good quality extra virgin olive oil
medium onion - sliced
cup pancetta - chopped
- Fill a large pot with 1 inch of water and bring to a simmer. Pour in the raw peas and steam for 2 minutes. Remove from heat, strain through a colander and set aside.
- Break the tough ends off the asparagus and compost them. Then using the same large pot, fill again with 1 inch water, bring to a simmer and steam the asparagus for 3 minutes. Use tongs to remove the asparagus to a plate. Set aside.
- Sprinkle the sliced onion with salt and sauté in olive oil over medium heat for 3-5 minutes. Make sure the onions cook until translucent, not browned.
- In a large bowl, toss together the peas, onion and pancetta. Top the asparagus with this mixture. You can drizzle more olive oil if you like too.