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Asparagus Crostini with Pancetta
Asparagus Crostini with Pancetta
(Crostini di Asparagi con Pancetta)
 
 
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
1 pound thick asparagus, tough ends trimmed
Four 1/2-inch thick slices egg bread, halved lengthwise
 
Directions:
 
Preheat oven to 450F.

Whisk vinegar and mustard in small bowl.

Gradually whisk in olive 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. Serves 4.
 
That's it!
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