Warm Asparagus Toast with Pancetta and Vinaigrette
One portion of this dish contains about 4g of protein, 25g of fat, and a total of 251 calories. This recipe serves 4. Head to the store and pick up asparagus, sherry wine vinegar, dijon mustard, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and primal diet.
Instructions
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.