12 cocktail tomatoes, halved - 4 green asparagus stalks - 4 lettuce hearts, cut into strips length-wise - 12 slices of pancetta or high-quality pork belly - 1 tbsp mayonnaise - 1 tbsp coarse mustard - 1 tbsp white wine vinegar - 4 tbsp extra virgin olive oil - pepper
Cut off the bottom 5 cm of the asparagus and throw this away. Bring a pan of water to the boil and cook the asparagus for 2 minutes until al dente. Cool these down in cold water and cut them into thirds. Evenly fry the pancetta slices in a large frying pan over low heat. Mix the mayonnaise, mustard, vinegar, and olive oil in a bowl. Add the strips of lettuce heart, the tomato halves, and 4 slices of coarsely chopped pancetta. Plate up the salad and garnish with the rest of the pancetta. Freshly grind a little black pepper over it.
Tip: Lay small tomatoes down on their sides when you slice them. The tomato halves will be much prettier for this!
Recipe by Restaurant Rossio