Place the pancetta in a small non-stick saute pan set over medium heat. Cook until browned and crisp. Remove to a paper towel-lined plate to drain. Reserve.

Trim the woody ends from the asparagus and cut off the tips. Throw away the woody ends and reserve the tips.

Bring a small pot of salted water to a boil and add the tips. Blanch until bright green and barely tenders, about 2 mins. Plunge the blanched tips into ice water to stop the cooking and then drain.

Use a vegetable peeler to shave the asparagus stalks into very thin strips. Place the asparagus stalk at the edge of the counter or on top of the handle of kitchen spoon or spatula for easy shaving.

Toss the shaved asparagus, spinach, and herbs together. Drizzle with desired amount of dressing and toss (you may have dressing left over that you can serve on the side.

Scatter the salad with the cooked and cooled pancetta. Enjoy!

Add the oil in a slow and steady stream while whisking briskly. Continue whisking until the dressing is homogenized. Alternatively, blend in a small food processor or mini prep.