Recipe information
Yield
Makes 4 Servings
Ingredients
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
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Preparation
Step 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.
Step 2
Place pancetta on rimmed baking sheet. Bake until crisp, about 7 minutes.
Step 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.
Step 4
Arrange 2 toasts on each of 4 plates. Divide pancetta, then asparagus among toasts. Drizzle any remaining vinaigrette over and serve.