Place the pancetta in the skillet and put the skillet into the hot oven. The intense heat will quickly render the fat and crisp the pancetta. Once the fat is rendered, carefully remove the pan.

Add the asparagus to the hot pan and stir to coat with the rendered fat. Place it back into the oven and roast until the asparagus begins to brown (approx. 3 minutes).

Remove the pan from the oven and add the juice of one lemon to the hot pan. Stir to coat and serve.