Mix the zest of 1 lemon with 3 tbsp finely hacked chervil, 1/2 tsp sea salt and 6 tbsp good olive oil
Fry 2 slices of pancetta in a dry pan till nice browned and crispy, keep warm in a 70°C oven
Fry the asparagus in the pancetta fat on a medium heat for 5 mins, then add 35 cl white wine, put a lid on and boil for 8 mins
In the meantime, halve a sheet of fresh lasagna lengthwise and boil 5 mins in salted water, drain and put on warmed plates
Put 2 pieces of asparagus at one end, followed by a tsp whipped ricotta, pancetta and a tsp chervil oil. Season with pepper.
Then fold the other end over it and partly back again as shown, finish with Parmesan (which I forgot) and fresh chervil leaves
(Here Janneke Phillipi's original recipe in Dutch)
from simple food, looking good
Open lasagna, asparagus, crispy pancetta Recipe
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