Step 1. Preheat oven to 200º. In a large bowl, beat eggs, add ricotta, and whisk in. Add lemon zest, Parmesan, milk and gently mix. Fold in flour and sliced scallions. Give it a pinch of salt and a good grind of black pepper. Do not over-mix.

Step 2. Heat griddle or heavy skillet over medium heat. Lightly grease griddle. Pour pancake batter onto griddle making BIG pancakes, about 6 inches across. Cook until batter begins to bubble all over or pancakes are golden. Flip and finish the other side. Make 2 pancakes per person and keep warm in 200º oven.

Step 3. Melt a cube of butter, add juice of a lemon and 2 T of chopped basil or parsley.

Step 4. Place a pancake on a plate, top each layer with two strips of bacon and 4-6 asparagus spears. Repeat, drizzle with lemon butter and serve.