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Bon Appétit

Warm Asparagus Toast with Pancetta and Vinaigrette

By Molly Stevens

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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