Bring a large pot of salted water to a boil over high heat. Add asparagus and cook until tender, about 1 to 2 minutes. Using a slotted spoon, transfer asparagus to an ice bath. Set aside.

Heat a large skillet over medium-low heat. Add pancetta and cook, stirring occasionally until golden-brown and crisp and fat renders, about 5 to 7 minutes. Transfer pancetta to a paper towel lined plate. Set aside.

To the pancetta fat, add onions and cook over medium heat until tender, about 5 to 6 minutes.

Place onions, peas, cucumber, broth, 1 cup water, lemon juice, creme fraiche and mint in a blender. Blend, scraping down the sides as needed until smooth, about 1 minute.

Divided soup evenly among clear shot glasses. Garnish each glass with an asparagus spear, pancetta, peas, mint leaves and a drizzle of olive oil. Serve cold and enjoy.