Spring Peas And Asparagus Salad

1. 1

   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.

2. 2

   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.

3. 3

   Sprinkle the sliced onion with salt and saute in olive oil over medium heat for 3-5 minutes. Make sure the onions cook until translucent, not browned.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.