10 oz galette pastry (1/2 recipe from Alice Water's "Chez Panisse Fruit")
fresh ricotta--enough to cover pastry, leaving a 2" border
1/4 lb pancetta chopped and lightly browned
cleaned and trimed asparagus--enough to mostly cover pastry
grated parmesan cheese
Roll out pastry and refrigerate for an hour. Spread ricotta over pastry, distibute pancetta over it. Toss asparagus in olive oil and arrange like the spokes of a wheel. Break to create pieces short enough to fit and fill gaps with the trimmed ends. Sprinkle parmesan over the asparagus. Fold over edges. Bake at 350 for about 40 minutes and then increase temperature to 425 and bake until edges are browned, 5-10 minutes longer.