top of page

Warm Asparagus Toast with Pancetta and Vinaigrette

['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']

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.
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.

Attribution for Recipes (CC BY-SA 3.0):


The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page