Lemon-Caraway Asparagus With Ricotta and Pancetta

For a platter of asparagus, there are a ton of interesting textures and flavors going on (but only one skillet is dirtied). The asparagus is briefly cooked in a skillet until tender, then gets tossed with crispy pancetta, lemon-honey vinaigrette, and fragrant caraway seeds. The caraway seeds are briefly toasted in the skillet to release their full flavor. A simple creamy sauce of ricotta, pepper, lemon zest, and salt tops off the dish. Pancetta can be found sliced in convenient 4-ounce packages near the deli, or get it freshly sliced at the counter. If you can’t find it, sub in bacon or prosciutto.

lemon-caraway-asparagus-ricotta-pancetta
Photo by Greg DuPree
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  • Makes 4
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    Nutritional Information

    Per Serving

    • Calories 233.63 calories
    • Fat 17.24 g
    • Sat Fat 6.87 g
    • Cholesterol 43.01 mg
    • Sodium 1103.19 mg
    • Protein 14.52 g
    • Carbohydrate 6.36 g
    • Sugar 2.83 g
    • Fiber 1.53 g
    • Iron 1.67 mg
    • Calcium 148.09 mg
For a platter of asparagus, there are a ton of interesting textures and flavors going on (but only one skillet is dirtied). The asparagus is briefly cooked in a skillet until tender, then gets tossed with crispy pancetta, lemon-honey vinaigrette, and fragrant caraway seeds. The caraway seeds are briefly toasted in the skillet to release their full flavor. A simple creamy sauce of ricotta, pepper, lemon zest, and salt tops off the dish. Pancetta can be found sliced in convenient 4-ounce packages near the deli, or get it freshly sliced at the counter. If you can’t find it, sub in bacon or prosciutto.

Ingredients

  1. Check 1 tablespoon lemon juice, plus 1 tsp. zest
  2. Check 1 teaspoon honey
  3. Check 1 teaspoon kosher salt, divided
  4. Check 3 tablespoons extra-virgin olive oil, divided
  5. Check 1 cup whole-milk ricotta
  6. Check ¼ teaspoon black pepper
  7. Check 1 teaspoon caraway seeds
  8. Check 4 ounces pancetta, thinly sliced
  9. Check 1 pound asparagus, ends trimmed

Directions

  1. Whisk together lemon juice, honey, and ½ teaspoon of the salt in a small bowl. Add 2 tablespoons of the oil in a slow, steady stream, whisking constantly until smooth. Set aside.
  2. Stir together ricotta, pepper, lemon zest, and remaining ½ teaspoon salt. Set aside.
  3. Heat a large skillet over medium. Add caraway seeds and cook, shaking often, until fragrant, 1 to 2 minutes. Transfer seeds to a small bowl or plate.
  4. Add pancetta to skillet and cook, turning once, until crisp, 3 to 4 minutes per side; transfer to a paper towel–lined plate.
  5. Add remaining 1 tablespoon oil to skillet. Add asparagus and cook, stirring often, until tender, 5 to 6 minutes. Add pancetta and toss to combine. Transfer to a serving platter, drizzle with vinaigrette, and top with toasted caraway seeds. Serve with lemon-ricotta mixture.