For 6 people (or 4 and a lunchbox), use:
700g new potatoes
200g cherry tomatoes
a bunch of asparagus
8 pancetta slices
For the pesto: a big bunch of basil, a garlic clove, 30g pine kernals, 30g grated parmesan and good quality olive oil.
Wash the cherry tomatoes and cut into quarters. Make a pesto from a peeled garlic clove roughly chopped, separately, place the basil leaves, pine nuts, garlic and the parmesan in a food processor. Add olive oil and then blend to a coarse paste.
Cut the pancetta into thin strips. Heat a frying pan to hot and then add the pancetta pieces. Cook until golden brown and then place on kitchen paper to allow any excess grease to be absorbed.
Prepare a pan of salted water and bring to the boil. Break the asparagus to remove the tough stem. Add to the pan and cook for 5 minutes. Remove from the pan and refresh in cold water. Pat dry with a clean tea towel and then cut each asparagus stem into 3 pieces.
Peel the potatoes, cut into cubes and rinse well. Place in a pan with a large amount cold water, add salt and bring to the boil. Cook for 10 minutes or until the potatoes are tender and then drain, cover and set aside.
Mix the pesto through the potatoes and then add the asparagus and the cherry tomatoes. Season and top with the crisp pancetta.