Bring a pot of water to boil. Add the eggs and boil for 5 minutes (you only need 4 eggs, but it's good to boil a couple extra just in case one cracks while cooking).
Cut the bunch of asparagus about 3 inches from the top. Reserve the lower part for another use. Optional: using a vegetable peeler, peel the skin from the bottom inch or so of the aspargus tops.
After the eggs have boiled 5 minutes, remove them from the boiling water and place in a bowl. Run under cold water for 2-3 minutes. Peel the eggs and set aside.
In the same water the eggs were boiled in, boil the asparagus for two minutes, then remove and place in a bowl of ice water for another 2 minutes. Pat dry with paper towel and set aside.
In a ceramic nonstick pan, cook the pancetta over medium low heat until fat is rendered and the pancetta has started to brown and crisp up. Add the asparagus, season with black pepper (no salt is needed - pancetta is very salty), add the lemon zest and toss. Cook together for 2 minutes.
To serve, divide the asparagus and pancetta evenly among 4 plates. Place an egg on top of each, cut in half, and season with salt and pepper. Finish with a few drops of fresh lemon juice over each plate. Enjoy!