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Warm Asparagus Toast with Pancetta and Vinaigrette

Name: Warm Asparagus Toast with Pancetta and Vinaigrette
Cuisine: italian
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

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Ingredients

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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.

Recipes sourced from Epicurious.com.

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