1	Blanch asparagus in boiling salted water for 1 minute. Add peas and cook for another minute. Drain, refresh in iced water, then drain again.
2	Heat olive oil in a frying pan over medium-high heat. Cook pancetta in batches, turning occasionally until crisp (1-2 minutes). Drain on absorbent paper.
3	Combine remaining ingredients in a bowl, add blanched vegetables and crumbled pancetta, season to taste and toss well to combine. Serve with sourdough bread.

Note Bûche chèvre comes in a log shape and is available from select supermarkets, delicatessens and specialist cheese shops. If unavailable, you can substitute with another fresh soft goat’s cheese.