Bacon and asparagus Dutch baby

Whisk the eggs, whole milk, grated parmesan, kosher salt, cayenne, black pepper, lemon zest and flour into a batter until completely combined. There is no fat in the batter.

Slice the raw asparagus across into roughly quarter inch pieces from the tip down, discarding any woody end.

Cook about six sliced strips of bacon in a couple teaspoons of olive oil in a heavy cast iron pan over medium heat until the fat is rendered out and the bacon starts to crisp.

Add the asparagus, raise to the highest heat and cook about one minute. Keep three or four tablespoons of fat in the pan, because there is none in the batter.

Pour the batter in a circular motion, not all in one spot, and do not stir.

Transfer straight to the centre of a preheated 475 oven for about 12 minutes, until puffed and browned.

Serve immediately; it deflates as soon as it leaves the oven. Cut a wedge and plate.