Warm Asparagus Toast with Pancetta and Vinaigrette

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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

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