Warm Asparagus Toast with Pancetta and Vinaigrette
Elegant open-faced sandwiches featuring tender asparagus and crispy pancetta on buttered challah toast, finished with a sherry vinegar and Dijon mustard vinaigrette. A perfect brunch or light dinner dish that combines fresh vegetables with savory Italian bacon.
Ingredients
- •1 tablespoon Sherry wine vinegar
- •½ teaspoon Dijon mustard
- •3 tablespoons extra-virgin olive oil
- •3 tablespoons butter, melted, divided
- •2 ounces sliced pancetta
- •1 pound thick asparagus
- •4 slices challah bread
- •brioche
- •egg bread
- •halved lengthwise
Cooking Instructions
- 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.
5 min
- 2.
Place pancetta on rimmed baking sheet. Bake until crisp, about 7 minutes.
7 min
- 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.
10 min
- 4.
Arrange 2 toasts on each of 4 plates. Divide pancetta, then asparagus among toasts. Drizzle any remaining vinaigrette over and serve.
5 min
