«This recipe also works well when made using a rocket pesto.»
Wash the cherry tomatoes and cut into quarters. Break the asparagus to remove the tough stem. Cut the pancetta into thin strips.
Peel the potatoes, cut into cubes and rinse well. Place in a pan with a large amount cold water, add salt and bring to the boil. Cook for 10 minutes or until the potatoes are tender and then drain, cover and set aside.
Bring a large amount of salted water to the boil.
Add the asparagus to the pan and cook for 5 minutes. Remove from the pan and refresh in cold water. Pat dry with a clean tea towel and then cut each asparagus stem into 3 pieces.
For the pesto: peel the garlic clove and roughly chop. Place the basil leaves, pine nuts, garlic and the parmesan in a food processor. Add olive oil and then blend to a coarse paste.
Heat a frying pan to hot and then add the pancetta pieces. Cook until golden brown and then place on kitchen paper to allow any excess grease to be absorbed.
Mix the pesto through the potatoes and then add the asparagus and the cherry tomatoes. Season with fleur de sel and freshly ground black pepper. Top the salad with the crisp pancetta.