Prep time: 15 minutes
Total time: 30 minutes
2 tablespoons olive oil, plus more to finish
1 tablespoon unsalted butter
2 ounces Serrano ham, thinly sliced into ribbons
1 bunch asparagus, trimmed (about ¾ pound|400 grams)
6 ounces|200 grams snap peas, trimmed and halved on the diagonal
1 cup|140 grams frozen peas, defrosted
kosher salt and freshly ground black pepper
5 tablespoons ricotta cheese
Parsley leaves, to garnish
Dill sprigs, to garnish
1. Melt the oil and butter in a large cast-iron skillet over medium-high. Add the Serrano ham and cook until crispy, 4 minutes. Using a slotted spoon, transfer the ham to a paper towel-lined plate.
2. Add the asparagus to the skillet and, working in batches if necessary so as to not overcrowd the pan, cook, gently shaking the skillet to turn the asparagus, until the asparagus are charred all over, 7 to 8 minutes. Remove the skillet from the heat and stir in the reserved ham along with the snap peas and frozen peas. Zest the lemon over the top, then cut the lemon in half and squeeze over the juice. Season with salt and pepper and transfer the vegetables to a platter. Dollop the ricotta over the top and sprinkle with the herbs. Crack some more black pepper over the top and drizzle with olive oil to serve.