• Bring a medium sauce pot of generously salted water to a boil for the asparagus and couscous.
• Finely chop the onion; transfer 2 tablespoons [¼ cup] onion to a large bowl and set aside for the salad.

In a large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the pancetta and cook, stirring occasionally, until lightly browned and beginning to crisp, 2 to 3 minutes. Add the remaining onion and cook, stirring occasionally, until the onion is soft and starting to brown, 3 to 4 minutes. 

Stir in the quick-pickle brine and 2 tablespoons [¼ cup] water and cook, stirring often, until thickened slightly and the consistency is jammy, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. Transfer to a small bowl. Wipe out the pan. 

While the jam is cooking, prepare the asparagus and couscous. 

• Snap off the woody ends from the asparagus; cut the asparagus on the diagonal into ½-inch pieces.

To the pot of boiling water, add the asparagus and cook until bright green and just tender, 1 to 2 minutes. Using a slotted spoon, transfer the asparagus to a fine-mesh strainer and rinse under cold water, letting the excess water drain. Transfer to the bowl with the 2 tablespoons [¼ cup] onion.

Return the water to a boil, add the couscous, and cook until just tender, 4 to 6 minutes. Drain the couscous and rinse under cold water. Add to the bowl with the onion and asparagus and toss with 1 to 2 tablespoons oil. 

While the water is heating and the couscous is cooking, prepare the burgers.

• Cut a small corner from the burger packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season with salt and pepper. (If using Impossible Burger, season with salt and pepper; using wet hands, form into two [four] ½-inch-thick patties.) 

In the same pan used for the pancetta-onion jam, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the patties and cook, turning once, until browned and cooked to the desired doneness, 2 to 4 minutes per side for medium-rare. Transfer to a plate. Wipe out the pan. 

While the burgers are cooking, finish the salad. 

• Cut away the core from the tomato; cut as many slices for the burgers as you like, then coarsely chop the remaining tomato for the salad.

To the bowl with the onion, asparagus, and couscous, add the chopped tomato and sweet pea pistou and stir to combine; season to taste with salt and pepper.

In the same pan used for the patties, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Alternatively, toast them in a toaster oven.

Place the bun bottoms and tops, cut sides up, on a work surface. Spread the bun bottoms with the pancetta-onion jam. Top each with a burger and tomato slices; season with salt and pepper. Spread the bun tops with the ricotta; close the burgers with the bun tops.

Transfer the burgers and asparagus-couscous salad to individual plates and serve.