Warm Asparagus Toast With Pancetta And Vinaigrette

• 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

1. Preheat oven to 450u0b0F. Whisk vinegar and mustard in small bowl. Gradually whisk in oil and 1 tablespoon melted butter. Season vinaigrette with salt and pepper.
2. Place pancetta on rimmed baking sheet. Bake until crisp, about 7 minutes.
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.
4. Arrange 2 toasts on each of 4 plates. Divide pancetta, then asparagus among toasts. Drizzle any remaining vinaigrette over and serve.

sherry wine vinegar, mustard, extravirgin olive oil, butter, pancetta, egg bread

Taken from www.epicurious.com/recipes/food/views/warm-asparagus-toast-with-pancetta-and-vinaigrette-237888 (may not work)