You only need a few ingredients for this salad. Snap the asparagus stems to remove the ends and slice the radishes.
Steam the asparagus until just tender when tested with a knife - you don't want it overly soft,
Cook the pancetta until it has a slight crisp then drain.
Place greens on plate, top with radish slices then add asparagus and pancetta. Mix vinaigrette ingredients and drizzle over top.
Perfect as an appetizer or side for a spring meal!