A 'Dutch Baby' is a German-style puffed sweet pancake usually served for breakfast. I'm seeing lots of savory, non-breakfast versions of on menus lately, so I thought I would try a bacon and asparagus version.
Place eggs in mixing bowl. Add milk, grated Parmigiano-Reggiano cheese, flour, lemon rind, salt, black pepper and cayenne pepper. Whisk together until combined.
Heat 2 teaspoons olive oil in a heavy based 26cm frying pan over medium heat. Add bacon and cook until fat is rendered out and bacon begins to crisp up. Add asparagus and raise heat to high. Cook and stir about 1 minute.
Pour batter into pan in a circular motion.
Bake in preheated oven until browned and puffed, 12 to 13 minutes. Serve cut into wedges