4 ounces pancetta, very small dice
1 clove garlic, minced
1 shallot, minced
1 teaspoon fresh oregano, minced
1 teaspoon fresh thyme, minced
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/4 cup champagne vinegar
2 teaspoons Dijon mustard
Scant 1 cup really good olive oil
12 ounces asparagus, trimmed, peeled, blanched for about 10 seconds
Grapeseed or vegetable oil, for drizzling
Salt and freshly ground black pepper
Salt and freshly ground black pepper
4 soft-shell crabs, cleaned
4 to 6 small Easter egg radishes, slivered
1 to 2 spring onions, tops slivered, bottoms minced
1 stalk green garlic, tops slivered, bottoms minced
1 small handful torn fresh herbs, such as parsley, dill, tarragon, chervil
1 large handful pea tendrils
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