Patricia Wells's Crunchy Asparagus and Snow Pea Salad

Ingredients (12)

  • 1 pound green or purple asparagus, stems trimmed
  • 1/4 cup water
  • 2 tablespoons lemon-infused extra-virgin olive oil
  • Kosher salt or coarse sea salt
  • 8 thin slices pancetta (about 1 1/2 ounces), cut into 1/2-inch pieces
  • 4 ounces snow peas, sliced on the diagonal into 1/2-inch pieces
  • 3 ounces semifirm cheese, such as Gouda, Comté, or young Asiago, medium dice (about 3/4 cup)
  • 2 teaspoons finely grated lemon zest (from about 2 medium lemons)
  • 3 tablespoons half-and-half
  • 1 tablespoon freshly squeezed lemon juice, plus more as needed
  • 1/4 cup roasted, salted whole almonds, coarsely chopped
  • Crumbled vegetable chips, such as kale chips or carrot chips, for garnish
Try Amazon Fresh
Nutritional Information
  • Calories362
  • Fat29.04g
  • Saturated fat10.95g
  • Trans fat0.02g
  • Carbs10.01g
  • Fiber4.35g
  • Sugar4.9g
  • Protein17.97g
  • Cholesterol56.54mg
  • Sodium389.74mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Patricia Wells's Crunchy Asparagus and Snow Pea Salad

This salad was created on the fly with ingredients that cookbook author Patricia Wells found at the San Francisco Ferry Plaza Farmers Market. Filled with crunchy snow peas, almonds, pancetta, and asparagus and tossed with a light, lemony dressing, it’s a perfect lazy lunch when served with a glass of rosé and some crusty bread.

What to buy: Patricia uses a lemon-infused olive oil here, but if you can’t find a similar product, just use regular extra-virgin olive oil and add the finely grated zest of 1 medium lemon.

Watch Patricia assemble her salad in her My Go-To Dish video for Chowhound.


  1. 1Place 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.
  2. 2Meanwhile, 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.
  3. 3Cut 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.
  4. 4Place 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 and sprinkle with the vegetable chips. Serve immediately.
Load Comments

Recommended from Chowhound

The Best of Pumpkins: Why They're the Ultimate Fall Fruit

The Best of Pumpkins: Why They're the Ultimate Fall Fruit

by Jen Wheeler | It's fall, which means its time to pay tribute to that iconic mascot of the season. As a food, as...

13 Essential Apple Recipes for Fall
Recipe Round-Ups

13 Essential Apple Recipes for Fall

by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...

9 Fall Salads That Put a Fresh Spin on Autumn Produce
Recipe Round-Ups

9 Fall Salads That Put a Fresh Spin on Autumn Produce

by Pamela Vachon | These healthy fall salad recipes will keep you eating well all autumn, and cast your favorite fall...