Warm Asparagus Toast with Pancetta and Vinaigrette

Health score
4%
Warm Asparagus Toast with Pancetta and Vinaigrette
45 min.
4
259kcal

Suggestions


Looking for a delightful dish that perfectly marries the earthiness of asparagus with the savory crunch of pancetta? Our Warm Asparagus Toast with Pancetta and Vinaigrette is just the culinary creation you need! Ready in just 45 minutes, this exquisite recipe serves four and packs an impressive flavor profile at only 259 calories per serving.

Imagine tender asparagus spears lightly cooked to perfection, drizzled with a zesty vinaigrette that balances the richness of the buttery toast and the salty, crispy pancetta. The star of the show, the toasted egg bread, adds a wonderful texture, ensuring every bite is a harmonious blend of flavors and sensations. Whether it’s for a leisurely brunch or a sophisticated starter for your dinner guests, this dish brings elegance to the table while remaining simple to prepare.

Perfect for asparagus season or any time of the year, this recipe not only supports a healthy lifestyle but also celebrates fresh, seasonal ingredients. Cooking should be a feast for the senses, and with the vibrant colors and enticing aromas, our Warm Asparagus Toast will inspire you to embrace the joy of home cooking. Join us on this delicious journey and elevate your dining experience with this scrumptious delight!

Ingredients

  • pound asparagus thick ends trimmed
  • tablespoons butter divided melted
  • 4.5 inch thick challah halved lengthwise
  • 0.5 teaspoon dijon mustard 
  • tablespoons olive oil extra-virgin
  • ounces pancetta italian sliced ( bacon)
  • tablespoon sherry wine vinegar 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • whisk

Directions

  1. Preheat oven to 450°F.
  2. Whisk vinegar and mustard in small bowl. Gradually whisk in oil and 1 tablespoon melted butter. Season vinaigrette with salt and pepper.
  3. Place pancetta on rimmed baking sheet.
  4. Bake until crisp, about 7 minutes.
  5. Meanwhile, cook asparagus spears in large skillet of boiling salted water until tender, about 5 minutes.
  6. Drain asparagus; pat dry.
  7. 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.
  8. Arrange 2 toasts on each of 4 plates. Divide pancetta, then asparagus among toasts.
  9. Drizzle any remaining vinaigrette over and serve.

Nutrition Facts

Calories259kcal
Protein6.99%
Fat84.04%
Carbs8.97%

Properties

Glycemic Index
28.5
Glycemic Load
0.65
Inflammation Score
-7
Nutrition Score
10.923478206863%

Flavonoids

Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
6.46mg
Kaempferol
1.58mg
Quercetin
15.85mg

Nutrients percent of daily need

Calories:259.19kcal
12.96%
Fat:24.97g
38.42%
Saturated Fat:8.82g
55.14%
Carbohydrates:6g
2%
Net Carbohydrates:3.52g
1.28%
Sugar:2.2g
2.44%
Cholesterol:33.39mg
11.13%
Sodium:181.86mg
7.91%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.67g
9.34%
Vitamin K:54.26µg
51.68%
Vitamin A:1131.4IU
22.63%
Vitamin E:3.11mg
20.72%
Folate:62.33µg
15.58%
Iron:2.66mg
14.77%
Vitamin B1:0.22mg
14.37%
Copper:0.23mg
11.29%
Vitamin B2:0.19mg
11.05%
Manganese:0.2mg
9.97%
Fiber:2.47g
9.9%
Selenium:6.63µg
9.48%
Vitamin B3:1.83mg
9.13%
Phosphorus:85.9mg
8.59%
Vitamin C:6.37mg
7.72%
Potassium:265.44mg
7.58%
Vitamin B6:0.14mg
7.17%
Zinc:0.82mg
5.45%
Magnesium:18.78mg
4.69%
Vitamin B5:0.41mg
4.11%
Calcium:33.83mg
3.38%
Vitamin B12:0.09µg
1.53%
Source:Epicurious