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
Description
Served Open-face With Crisped Pancetta On Buttery Toast, This Recipe Makes For A Perfect Appetizer.
Bon Appetit Magazine
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