Warm Asparagus Toast With Pancetta And Vinaigrette
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
54
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Sherry Wine Vinegar1 tsp
Dijon Mustard3 tbsps
Extra-Virgin Olive Oil3 tbsps
Butter (melted, divided)Directions:
1
Preheat oven to 450°F
2
Whisk vinegar and mustard in small bowl
3
Gradually whisk in oil and 1 tablespoon melted butter
4
Season vinaigrette with salt and pepper
5
Place pancetta on rimmed baking sheet
6
Bake until crisp, about 7 minutes
7
Meanwhile, cook asparagus spears in large skillet of boiling salted water until tender, about 5 minutes
8
Drain asparagus; pat dry
9
Transfer warm asparagus to large bowl; add vinaigrette and toss to coat
10
Season to taste with salt and pepper
11
Toast bread slices and brush with remaining 2 tablespoons melted butter
12
Arrange 2 toasts on each of 4 plates
13
Divide pancetta, then asparagus among toasts
14
Drizzle any remaining vinaigrette over and serve
15
Preheat oven to 450°F
16
Whisk vinegar and mustard in small bowl
17
Gradually whisk in oil and 1 tablespoon melted butter
18
Season vinaigrette with salt and pepper
19
Place pancetta on rimmed baking sheet
20
Bake until crisp, about 7 minutes
21
Meanwhile, cook asparagus spears in large skillet of boiling salted water until tender, about 5 minutes
22
Drain asparagus; pat dry
23
Transfer warm asparagus to large bowl; add vinaigrette and toss to coat
24
Season to taste with salt and pepper
25
Toast bread slices and brush with remaining 2 tablespoons melted butter
26
Arrange 2 toasts on each of 4 plates
27
Divide pancetta, then asparagus among toasts
28
Drizzle any remaining vinaigrette over and serve