1. Prep the ingredients. Heat the olive oil in a large saute pan over medium heat. When the oil is hot and shimmering, add the pancetta and stir to break it apart. Saute until the pancetta starts to brown, 3-5 minutes. Add the garlic and cook, stirring constantly, for 1 minute.
2. Add the asparagus and toss to coat it with the pancetta and garlic. Sprinkle lightly with black pepper. Cook, stirring once or twice, until the asparagus turns bright green, 3-5 minutes.
3. Add about a tablespoon of water to the pan, scraping the bottom to release any browned bits. Cook until almost all the water evaporates and the asparagus is barely tender and bright green, 2-4 more minutes. Serve with lemon wedges.