Warm Asparagus Toast with Pancetta and Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon sherry wine vinegar |
1/2 teaspoon dijon mustard |
3 tablespoons extra-virgin olive oil |
3 tablespoons butter, melted, divided |
2 ounces sliced pancetta (italian bacon) |
1 pound thick asparagus, tough ends trimmed |
4 1/2-inch-thick slices challah, brioche, or other egg bread, halved lengthwise |
Directions:
1. 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.
2. Place pancetta on rimmed baking sheet. Bake until crisp, about 7 minutes.
3. 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.
4. Arrange 2 toasts on each of 4 plates. Divide pancetta, then asparagus among toasts. Drizzle any remaining vinaigrette over and serve.
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