How to Make It
In heavily salted water, cook the pasta halfway. If you cook the pasta fully now, it will be overcooked mush after you bake it, so stop it a bit ahead of al dente. Drain, then rinse with cold water to stop the cooking process.
Preheat the oven to 300°F. Cut the asparagus into ½-inch pieces, and put on a microwave-safe plate covered with three damp paper towels. Microwave for three minutes to steam
Whisk together ricotta cheese, Dijon mustard, eggs, lemon juice, lemon zest, salt, and pepper (seasonings can be adjusted to taste).
In a 9 x 13 pan, put mix together half the pasta, half the asparagus, half the bacon, and three slices of provolone, torn into small pieces. Pour enough of the egg custard over to cover. Mix together the remaining pasta, asparagus, and bacon, then fill the rest of the pan, spreading evenly.
Line a baking sheet with foil (for easy cleaning), and put the pasta pan on top. Pull out the middle rack of the oven, put the pan down on it, and pour the remaining custard over the top. Carefully slide back in and bake for one hour, until the dish is set. At this point, you may refrigerate overnight.
The next morning, preheat the broiler to high. Arrange the remaining provolone slices on top of the pasta, and slide under the broiler until brown and bubbly.