• 2 cups frozen peas, thawed
• 1 bunch asparagus, cut into 1 inch pieces
• ½ cup pancetta, chopped
• 1 medium onion, chopped
• 1½ tablespoons all purpose flour
• 1 cup chicken broth
• ½ cup cream
• Juice of one lemon
• 2 tablespoons fresh tarragon, chopped
• Salt

Blanch the asparagus in boiling water for a minute and shock them in ice water to retain the color. Keep aside.

In a wide frying pan, heat the pancetta on medium heat. Cook for 8 to 10 minutes on medium heat. Transfer to a paper towel lined plate. Add the onion into the pancetta fat and sauté on medium heat for 3 to 4 minutes. Add the all purpose flour and stir for about 30 seconds. Add the chicken broth and cream and whisk till the liquid is smooth. Bring to a boil and simmer till thickened and reduced by one third- about 5 minutes. Add the lemon juice, tarragon. Add the peas and asparagus and warm them through. Add salt to taste and garnish with the crispy pancetta.