Bring a medium saucepan of water to boil over high heat. Once it is boiling, blanch the asparagus for 2-3 minutes, until bright green and just tender. Remove the asparagus with a fine mesh sieve or slotted spoon. Set aside.
Us a fine mesh sieve to blanch the sweet peas for 1-2 minutes, until bright green and tender. Remove the peas, shaking off excess water, and transfer to a food processor. Add olive oil, basil, mint, dill, salt & pepper. Pulse until well combined and spreadable, but a little chunky is fine.
Heat a cast-iron skillet over medium heat. Add the pancetta slices and cook, turning, until the fat is rendered and slices are well crisped on both sides, about 5-8 minutes. Transfer to a paper towel-lined plate to drain. Once cool, break the pancetta into 2 to 3-inch pieces. Drain the fat from the skillet and wipe the skillet with a paper towel.
Spread butter on one side of each slice of bread. Placing the butter-side down, top four slices in the following order: cheese, pea spread, pancetta, cheese, asparagus, cheese. Place the second piece of bread on top, butter-side up.
Heat the same cast-iron skillet over low heat. Either all at once or working in batches, add the grilled cheese to the skillet. Cook, covered, until the bottom is golden brown and the filling is beginning to melt. Flip and cook, covered, until the second side is golden brown and filling is completely melted. Transfer grilled cheese to a cutting board and let rest 2 minutes before slicing and serving!
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This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.