Festive peas with pancetta and parmesan

Michael Criag

Ingredients

8 slices	Pancetta
2 Tbsp	Butter
1 Tbsp	Olive oil
1 bunch	Asparagus
2 cups	Frozen peas (Main)
2 cloves	Garlic, fresh, peeled and thinly sliced
1 small	Lemon, zested
1 bunch	Fresh mint, thinly sliced
¼ cup	Grated parmesan cheese

Directions

1. Grill the pancetta on an oven tray, at 200C until crisp (10-15 minutes). Set aside.
2. In a large frying pan, heat the butter and oil to a medium-high heat.
3. Chop the asparagus into pieces 3-4cm in length. Rinse the peas in cold water.
4. Add the asparagus and peas to the frying pan and bring the heat up a little.
5. Add the garlic and lemon zest and season well with salt and pepper. Reduce heat slightly, and continue cooking and stirring with a wooden spoon for 7-8 minutes.
6. Remove from heat and stir through the mint and parmesan.
7. Break up chunks of pancetta and sprinkle over before serving.