Directions:
- Preheat oven to 450°F. Whisk vinegar and mustard in small bowl. Gradually whisk in oil and 1 tablespoon melted butter. Season vinaigrette with salt and pepper.
- Place pancetta on rimmed baking sheet. Bake until crisp, about 7 minutes.
- Meanwhile, cook asparagus spears in large skillet of boiling salted water until tender, about 5 minutes. Drain asparagus; pat dry. Transfer warm asparagus to large bowl; add vinaigrette and toss to coat. Season to taste with salt and pepper. Toast bread slices and brush with remaining 2 tablespoons melted butter.
- Arrange 2 toasts on each of 4 plates. Divide pancetta, then asparagus among toasts. Drizzle any remaining vinaigrette over and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 248.61 Kcal (1041 kJ) | ||
| Calories from fat | 218.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.29g | 37% | |
|---|---|---|---|
| Cholesterol | 34.24mg | 11% | |
| Sodium | 291.1mg | 12% | |
| Potassium | 275.07mg | 6% | |
| Total Carbs | 4.83g | 2% | |
| Sugars | 2.27g | 9% | |
| Dietary Fiber | 2.29g | 9% | |
| Protein | 4.95g | 10% | |
| Vitamin C | 6.8mg | 11% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.3mg | 13% | |
| Calcium | 44.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 161.83 Kcal (678 kJ) | ||
| Calories from fat | 142.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.81g | 37% | |
|---|---|---|---|
| Cholesterol | 22.29mg | 11% | |
| Sodium | 189.49mg | 12% | |
| Potassium | 179.05mg | 6% | |
| Total Carbs | 3.15g | 2% | |
| Sugars | 1.48g | 9% | |
| Dietary Fiber | 1.49g | 9% | |
| Protein | 3.22g | 10% | |
| Vitamin C | 4.4mg | 11% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.5mg | 13% | |
| Calcium | 28.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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