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