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.
1 tablespoon lemon juice, plus 1 tsp. zest
1 teaspoon honey
1 teaspoon kosher salt, divided
3 tablespoons extra-virgin olive oil, divided
1 cup whole-milk ricotta
¼ teaspoon black pepper
1 teaspoon caraway seeds
4 ounces pancetta, thinly sliced
1 pound asparagus, ends trimmed
Sat fat 6.87g
How to Make It
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.
Stir together ricotta, pepper, lemon zest, and remaining ½ teaspoon salt. Set aside.
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.
Add pancetta to skillet and cook, turning once, until crisp, 3 to 4 minutes per side; transfer to a paper towel–lined plate.
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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