Best 6 Warm Asparagus Toast With Pancetta And Vinaigrette Recipes

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**Warm Asparagus Toast with Pancetta and Vinaigrette: A Culinary Symphony of Flavors**

Indulge in the exquisite Warm Asparagus Toast with Pancetta and Vinaigrette, a culinary masterpiece that tantalizes taste buds with its harmonious blend of flavors and textures. Fresh asparagus, crisp pancetta, and a tangy vinaigrette unite on toasted bread to create a symphony of flavors that will leave you craving more. This delightful dish is not only visually appealing but also incredibly easy to prepare, making it perfect for busy weeknights or elegant brunch gatherings. Furthermore, this article provides variations to suit diverse dietary preferences, including a vegetarian alternative and a gluten-free option.

**Additional Recipe Highlights:**

* **Asparagus and Pancetta Frittata**: This delectable frittata showcases the vibrant flavors of asparagus and pancetta, bound together with eggs and cheese. It's a protein-packed breakfast or brunch dish that can be enjoyed hot or cold.

* **Asparagus and Pancetta Pasta**: Experience a delightful symphony of flavors with this pasta dish, featuring tender asparagus, crispy pancetta, and a creamy sauce. It's a quick and easy meal that is sure to satisfy the whole family.

* **Roasted Asparagus with Pancetta and Parmesan**: Elevate your roasted asparagus with the addition of pancetta and Parmesan cheese. This simple yet flavorful side dish is perfect for weekday dinners or special occasions.

* **Asparagus and Pancetta Salad**: Create a refreshing and flavorful salad by combining asparagus, pancetta, and a tangy vinaigrette. This salad is not only healthy but also incredibly delicious, making it an excellent choice for light meals or as a side dish.

Check out the recipes below so you can choose the best recipe for yourself!

ASPARAGUS 'N' VINAIGRETTE



Asparagus 'n' Vinaigrette image

"Living in the Midwest, we anticipate spring treats like fresh asparagus all winter long," affirms Mickey Kelly, Burnsville, Minnesota. "Our three small children can't help but snitch a taste when this dish is chilling in the fridge. I use the vinaigrette dressing on salads, sliced tomatoes and other steamed vegetables as well."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 8

2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
2 green onions, thinly sliced
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon reduced-sodium teriyaki sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover; steam for 4-6 minutes or until crisp-tender. Immediately rinse in cold water. Place asparagus and green onions in a bowl., Whisk together the oil, vinegar, teriyaki sauce, sugar, salt and pepper. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 2 hours. Stir before serving.

Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CABBAGE WEDGES WITH WARM PANCETTA VINAIGRETTE



Cabbage Wedges with Warm Pancetta Vinaigrette image

Make this cabbage dish instead of coleslaw. Not that there's anything wrong with coleslaw and sauerkraut, but cabbage has more potential.

Provided by Mark Bittman

Categories     Cabbage     Grill     Grill/Barbecue     Summer     Bacon     Side     Vegetable     Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 5

1 small head red or green cabbage (2 pounds or less)
5 tablespoons good-quality olive oil
4 ounces thickly sliced pancetta, chopped
3 tablespoons sherry vinegar or white wine vinegar
Salt and pepper

Steps:

  • Start the coals or heat a gas grill for medium direct cooking. Make sure the grates are clean.
  • Discard any discolored outer leaves from the cabbage, cut it into 8 wedges, then trim the stem a bit but leave enough on to keep the wedges together. Brush the cabbage on all sides with 2 tablespoons of the oil.
  • Put the cabbage on the grill directly over the fire, cut side down. Close the lid and cook until the bottom browns, about 5 minutes; turn and cook the other side. Transfer to a platter.
  • While the cabbage is grilling, put the pancetta in a small skillet over medium heat. Cook, stirring occasionally, until it renders its fat and the meat crisps, about 5 minutes. Remove from the heat, add the vinegar and remaining 3 tablespoons oil, and whisk to combine; taste and add some salt and pepper. (You can make the vinaigrette up to a day ahead; refrigerate and gently reheat it before using.) Pour the hot dressing over the cabbage wedges and serve.
  • Variations
  • Cabbage Wedges with Warm Bacon-Cumin Vinaigrette: The classic combination: Substitute diced thick-sliced or slab bacon for the pancetta and add 1 teaspoon cumin seeds along with the vinegar.
  • Cabbage Wedges with Apple Cider-Caraway Vinaigrette: Lose the meat: For the vinaigrette, whisk together 1/2 cup good-quality olive oil, 3 tablespoons cider vinegar, 1 teaspoon caraway seeds, and salt and pepper to taste. No need to heat it up.
  • Ketchup and Soy-Glazed Cabbage Wedges: Sweet and salty: Omit the vinaigrette. Instead of olive oil, brush the cabbage with a mixture of 1 tablespoon each good-quality vegetable oil and sesame oil. Combine 2 tablespoons each ketchup and soy sauce and 1 tablespoon each rice vinegar and minced fresh ginger and whisk until combined. Just before taking the cabbage off the grill, brush the glaze on top, close the lid, and cook for a minute; turn and repeat with the other side.

ASPARAGUS VINAIGRETTE



Asparagus Vinaigrette image

Asparagus is at its flavorful best for only a short time, usually between March and May, when you'll want to avail yourself of its abundance. There are, of course, a number of ways to prepare and serve asparagus, but this method, in which it is paired with a savory vinaigrette, is one of Martha's seasonal favorites.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 9

Coarse salt
2 bunches asparagus (about 2 pounds), trimmed
1/2 teaspoon Dijon mustard
1 1/2 tablespoons champagne vinegar
Pinch of sugar
Freshly ground pepper
3 tablespoons extra-virgin olive oil
1 teaspoon lemon zest
1/2 teaspoon finely chopped fresh tarragon

Steps:

  • Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt, and the asparagus. Return to a boil, and cook until asparagus are bright green and tender, about 3 minutes. Transfer to ice bath to cool. Drain well, pat dry, and transfer to a serving platter.
  • In a small bowl, whisk together mustard, vinegar, and sugar. Season with a pinch each of salt and pepper. Whisk in oil. Add lemon zest and tarragon; whisk to combine. Taste, and adjust for seasoning. Drizzle over asparagus. Serve immediately, or let stand at room temperature for up to 30 minutes before serving.

WARM ASPARAGUS AND BACON TOAST WITH RED PEPPER-SHALLOT VINAIGRETTE



Warm Asparagus and Bacon Toast with Red Pepper-Shallot Vinaigrette image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 4 appetizer servings

Number Of Ingredients 14

12 ounces thin or medium asparagus, trimmed
4 slices bacon, halved crosswise
4 (3/4-inch-thick slices) thick-crusted country bread
2 tablespoons olive oil
1 clove garlic, minced
4 slices mozzarella or Monterey Jack
1/3 cup olive oil
3 tablespoons sherry vinegar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup minced fresh chives
1/4 cup pitted kalamata or black olives, chopped
3 shallots, thinly sliced
1 red bell pepper, roasted, peeled, and cut into thin strips

Steps:

  • Preheat the oven to 350 degrees. Place the asparagus on a baking sheet in 4 bunches of 4 or 5. Place 2 pieces of bacon over each bunch, forming an X. Bake for about 15 minutes, or until the asparagus is partially cooked. Remove from the oven, leaving the oven on.
  • Lightly toast the bread in the oven. In a small bowl, combine the oil and garlic and brush on the bread. Transfer each bundle of asparagus and bacon to a slice of bread and top with a slice of cheese. Place on the baking sheet and bake for an additional 3 to 5 minutes, or until the cheese is melted.
  • To serve, spoon 1/4 of the vinaigrette on each of 4 plates. Place a warm toast on each pool vinaigrette.
  • To make the vinaigrette: In a medium bowl, whisk together the oil, vinegar, salt, and pepper. Stir in the chives, olives, shallots, and bell pepper; set aside.

PANCETTA BALSAMIC VINAIGRETTE



Pancetta Balsamic Vinaigrette image

Provided by Giada De Laurentiis

Categories     condiment

Time 10m

Yield 1 cup

Number Of Ingredients 8

1 tablespoon olive oil
2 ounces thick-cut pancetta, cut into 1/4-inch-thick cubes
1/4 cup balsamic vinegar
1 teaspoon chopped fresh rosemary leaves
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sugar
1/2 cup extra-virgin olive oil

Steps:

  • Special Equipment: 1 (6 to 8-ounce) decorative jar
  • Warm the olive oil in a medium skillet over medium-high heat. Add the pancetta and cook until golden brown, about 5 minutes. Let cool slightly and pour into the decorative jar. Add the balsamic vinegar, rosemary, salt, pepper, and sugar. Put the lid on tightly and shake to combine. Add the extra-virgin olive oil, replace the lid again, and shake to combine.
  • When ready to use shake well to combine.
  • Cook's Notes: Can be sent as a gift with label and with name of recipe and date made and what to use it for dipping with bread (crostini), for steamed veggies, salad dressing, tossed with cooked pasta, steamed artichoke dip.

WARM GOAT CHEESE SALAD WITH DRIED CHERRIES AND PANCETTA VINAIGRETTE



Warm Goat Cheese Salad with Dried Cherries and Pancetta Vinaigrette image

Categories     Salad     Sauté     Goat Cheese     Cherry     Lettuce     Gourmet

Yield Serves 4 generously

Number Of Ingredients 9

8 cups mesclun (mixed baby greens), washed and dried
4 ounces dried cherries (about 1 cup)
6 ounces soft mild goat cheese
1/4 teaspoon freshly ground black pepper, or to taste
a 1/2-pound piece of pancetta (Italian unsmoked cured bacon), cut into strips about 1/8-inch thick and 1 inch long
1/4 cup olive oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh thyme leaves
6 tablespoons sherry vinegar

Steps:

  • In a large serving bowl, combine mesclun and dried cherries. Crumble goat cheese on top and sprinkle with pepper.
  • In a large skillet cook pancetta in oil over moderate heat, stirring, until lightly browned. Pour off about 3 tablespoons (about 1/3 cup should be left in skillet with pancetta). Add garlic and sauté mixture, stirring, until garlic is golden. Carefully add thyme and vinegar. Increase heat to moderately high and boil mixture 1 minute.
  • Add hot vinaigrette to salad and toss. Serve salad immediately.

Tips:

- To ensure even cooking, select asparagus spears of similar thickness. - Thicker asparagus spears may require additional cooking time. - For a more intense flavor, roast the asparagus at a higher temperature (425°F) for a shorter amount of time. - If you don't have a grill pan, you can cook the asparagus in a regular skillet over medium heat. - To prevent the pancetta from sticking to the pan, cook it over medium-low heat and stir frequently. - If you don't have pancetta, you can substitute bacon or prosciutto. - For a tangy vinaigrette, use a vinegar with a high acidity, such as balsamic vinegar or white wine vinegar. - If you don't have Dijon mustard, you can substitute another type of mustard, such as yellow mustard or brown mustard. - For a more flavorful toast, use a hearty bread, such as sourdough or whole wheat bread.

Conclusion:

Warm asparagus toast with pancetta and vinaigrette is a delicious and easy-to-make appetizer or light meal. The roasted asparagus is tender and flavorful, the pancetta is crispy and salty, and the vinaigrette adds a bright and tangy flavor. This dish is sure to please everyone at your table.

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