Patricia Wells's Crunchy Asparagus and Snow Pea Salad Recipe

  1. Place the asparagus in a large frying pan, add the water, drizzle with the oil, and season with salt.
  2. Bring to a lively simmer over medium heat.
  3. Reduce the heat to medium low, cover the pan with a tightfitting lid, and simmer until the asparagus is just knife-tender, about 5 to 6 minutes.
  4. Using tongs, remove the asparagus to a cutting board and set aside until cool enough to handle.
  5. Meanwhile, place the pancetta in a medium frying pan over medium heat.
  6. Cook, stirring occasionally, until browned and crisp, about 8 to 9 minutes.
  7. Transfer to a paper-towel-lined plate; set aside.
  8. Cut the cooled asparagus into 1-inch pieces and place in a large bowl.
  9. Add the pancetta, snow peas, cheese, and lemon zest and toss gently to combine.
  10. Place the half-and-half and measured lemon juice in a small, nonreactive bowl, season with salt, and whisk to combine.
  11. Add to the salad and toss gently to combine.
  12. Taste and season with additional salt or lemon juice as needed.
  13. Top with the almonds and sprinkle with the vegetable chips.
  14. Serve immediately.

green, water, lemoninfused, kosher salt, pancetta, snow peas, semifirm cheese, lemon zest, freshly squeezed lemon juice, almonds, vegetable chips

Taken from www.chowhound.com/recipes/patricia-wellss-crunchy-asparagus-and-snow-pea-salad-29756 (may not work)

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