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Epicurious

Warm Asparagus Toast with Pancetta and Vinaigrette

4.3

(5)

Image may contain Plant Food Vegetable Asparagus Dish and Meal
Warm Asparagus Toast with Pancetta and VinaigretteBrian Leatart

Recipe information

  • Yield

    Makes 4 servings

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

Preparation

  1. Step 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.

    Step 2

    Place pancetta on rimmed baking sheet. Bake until crisp, about 7 minutes.

    Step 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.

    Step 4

    Arrange 2 toasts on each of 4 plates. Divide pancetta, then asparagus among toasts. Drizzle any remaining vinaigrette over and serve.

TagsToastSandwichPancettaCured MeatMeatAsparagusVegetableStarterDinnerQuickEasySpringBon Appétit
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