Start with a medium skillet and cook the bacon, flipping to evenly cook on both sides. Set aside to cool and then cut in ½ lengthwise and then cut into small pieces horizontally.
Slice the shallot and cook IN THE BACON FAT - trust me on this - until they are starting to brown. Remove to a side dish.
Trim and wash the asparagus, peeling them if they are very thick.
Using a large skillet pan with a 2 inch lip, place the asparagus and pour the bone broth inside, bring to a boil then cover for 5 minutes. Check on them ½ way through the cooking time, piercing them with a fork. Adjust the cooking time if necessary. Do NOT overcook the asparagus or they will turn a color of green you don’t want them to. In the last minute of cooking, add the frozen or fresh peas. You want these to just cook through and release their bright green color.
Remove and place in a serving dish.
Sprinkle the bacon and the browned onions and grate fresh parmesan on top. Don’t fuss about measuring a TB - just do what looks right on the plate!