Warm Asparagus Toast with Pancetta and Vinaigrette

Warm Asparagus Toast with Pancetta and Vinaigrette
Photo by Brian Leatart

Ingredients

  • 1 pound asparagus
  • 4 slices 1/2-inch-thick slices challah, brioche, or other egg bread
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon Sherry wine vinegar
  • 2 ounces sliced pancetta (Italian bacon)
  • ½ teaspoon Dijon mustard
  • 3 tablespoons butter

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 sa...

View full recipe at Epicurious

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