CRUNCHY ASPARAGUS AND SNOW PEA SALAD

1 pound asparagus, stems trimmed

1/4 cup water

2 tablespoons lemon-infused extra-virgin olive oil

Coarse sea salt

8 thin slices pancetta cut into 1/2-inch pieces

4 ounces snow peas, sliced on the diagonal

3 ounces Gouda cheese medium dice

2 teaspoons finely grated lemon zest

3 tablespoons half-and-half

1 tablespoon freshly squeezed lemon juic

1/4 cup roasted, salted whole almonds, coarsely chopped

Place the asparagus in a large frying pan, add the water, drizzle with the oil, and season with salt. Bring to a lively simmer over medium heat. Reduce the heat to medium low, cover the pan with a tight fitting lid, and simmer until the asparagus is just knife-tender, about 5 to 6 minutes. Using tongs, remove the asparagus to a cutting board and set aside until cool enough to handle.

Meanwhile, place the pancetta in a medium frying pan over medium heat. Cook, stirring occasionally, until browned and crisp, about 8 to 9 minutes. Transfer to a paper-towel-lined plate; set aside.

Cut the cooled asparagus into 1-inch pieces and place in a large bowl. Add the pancetta, snow peas, cheese, and lemon zest and toss gently to combine.

Place the half-and-half and measured lemon juice in a small, nonreactive bowl, season with salt, and whisk to combine. Add to the salad and toss gently to combine. Taste and season with additional salt or lemon juice as needed. Top with the almonds. Serve immediately.

Patricia Wells

RETURN TO THE RECIPES LIST