Warm Asparagus Toast with Pancetta and Vinaigrette

Ingredients for Warm Asparagus Toast with Pancetta and Vinaigrette

• 1 tablespoon Sherry wine vinegar

• 1/2 teaspoons Dijon mustard

• 45ml extra-virgin olive oil

• 45ml butter, melted, divided

• 60g sliced pancetta (Italian bacon)

• 450g thick asparagus, tough ends trimmed

• 4 1/2-inch-thick slices challah, brioche, or other egg bread, halved lengthwise

How to make Warm Asparagus Toast with Pancetta and Vinaigrette

Preheat oven to 232°C. 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.