Hands-On Time
25 Mins
Total Time
25 Mins
Greg DuPree

How to Make It

Step 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.

Step 2

Stir together ricotta, pepper, lemon zest, and remaining ½ teaspoon salt. Set aside.

Step 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.

Step 4

Add pancetta to skillet and cook, turning once, until crisp, 3 to 4 minutes per side; transfer to a paper towel–lined plate.

Step 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.

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