Patricia Wells's Crunchy Asparagus and Snow Pea Salad

Ingredients

• 1 pound asparagus green trimmed
• 3 ounces cheese such as gouda, comté, or young asiago, medium dice ( 3/4 cup)
• 4 servings sea salt 
• 3 tablespoons half and half 
• 1 tablespoon juice of lemon as needed freshly squeezed plus more
• 2 teaspoons lemon zest finely grated (from 2 medium lemons)
• 2 tablespoons olive oil extra virgin extra-virgin
• 1.5 ounces pancetta cut into 1/2-inch pieces thin
• 0.3 cup almonds salted whole coarsely chopped
• 4 ounces snow peas sliced
• 0.3 cup water 

Equipment

• bowl
• frying pan
• knife
• whisk
• tongs
• cutting board

Directions

1. 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 tightfitting 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.
2. Transfer to a paper-towel-lined plate; set aside.
3. Cut the cooled asparagus into 1-inch pieces and place in a large bowl.
4. Add the pancetta, snow peas, cheese, and lemon zest and toss gently to combine.
5. Place the half-and-half and measured lemon juice in a small, nonreactive bowl, season with salt, and whisk to combine.
6. Add to the salad and toss gently to combine. Taste and season with additional salt or lemon juice as needed. Top with the almonds and sprinkle with the vegetable chips.
7. Serve immediately.