Preheat the oven to 180'C.
Pod the broad beans. Peel and finely dice the garlic. Pick the mint leaves and discard the stalks. Juice the lemons.
Grate half of the parmesan and make parmesan shavings with the rest.
Wash and dry the salad leaves.
Lay the pancetta out on a baking tray and cover with a second baking tray. Transfer to the oven and cook for 7 minutes until brown and crispy.
Roast the pine nuts for 6-7 minutes until golden brown.
Break the tough stems from the asparagus and then cook in rapidly boiling, salted water for 3 minutes.Remove from the pan and plunge into ice water to stop the cooking process.
Blanch the peas and broad beans in the same way for 2minutes.
To make the dressing: blitz the broad beans with the garlic and mint. Add the olive oil and season with salt and freshly ground pepper and then add the grated parmesan cheese.
To serve the salad, mix the dressing with the peas and asparagus. Dress the leaves with olive oil and season with salt and black pepper. Place the leaves in a bowl, spoon in the dressed peas and asparagus, add the pine nuts and then finish with the crisp pancetta and parmesan shavings.
«For a vegetarian alternative, serve this salad with feta or goat's cheese instead of pancetta.»