Warm Asparagus Toast with Pancetta and Vinaigrette

Name: Warm Asparagus Toast with Pancetta and Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams thick asparagus, tough ends trimmed; 3 Tbsps butter, melted, divided; 5 inches thick slices challah, brioche, or other egg bread, halved lengthwise; 1 teaspoons Dijon mustard; 3 Tbsps extra-virgin olive oil; 57 grams sliced pancetta (Italian bacon); 1 Tbsp Sherry wine vinegar

Warm Asparagus Toast with Pancettan and Vinaigrette requires roughly 45 minutes from start to finish. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 261 calories, 5g of protein, and 25g of fat. If you have olive oil, sherry wine vinegar, thick challah, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 450°F.

Equipment you will use

Oven

Whisk vinegar and mustard in small bowl. Gradually whisk in oil and 1 tablespoon melted butter. Season vinaigrette with salt and pepper.

Ingredients you will need

Salt And Pepper

Vinaigrette

Mustard

Vinegar

Butter

Cooking Oil

Equipment you will use

Whisk

Bowl

Place pancetta on rimmed baking sheet.

Ingredients you will need

Pancetta

Equipment you will use

Baking Sheet

Bake until crisp, about 7 minutes.

Equipment you will use

Oven

Meanwhile, cook asparagus spears in large skillet of boiling salted water until tender, about 5 minutes.

Ingredients you will need

Asparagus

Water

Equipment you will use

Frying Pan

Drain asparagus; pat dry.

Ingredients you will need

Asparagus

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.

Ingredients you will need

Salt And Pepper

Toast