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Warm Asparagus Toast with Pancetta and Vinaigrette

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This elegant asparagus and pancetta toast is a sophisticated choice for a high-protein brunch or light seasonal lunch. Thick, tender asparagus spears are tossed in a warm sherry vinaigrette, providing a bright acidity that cuts through the richness of the buttery toasted brioche. The addition of salty, crisp pancetta adds a wonderful textural contrast and depth of flavour, elevating a simple piece of toast into something truly special.

Ideal for spring dining when British asparagus is at its best, this dish is both comforting and nutritious. While we recommend using challah or brioche for its characteristic sweetness, any thick-cut egg bread works beautifully to soak up the savoury juices. Serve it immediately while the bread is warm and the pancetta is perfectly crisp for a cafe-style experience at home.

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Ingredients for Warm Asparagus Toast with Pancetta and Vinaigrette

  • 1 tablespoon Sherry wine vinegar

  • 1/2 teaspoons Dijon mustard

  • 45ml extra-virgin olive oil

  • 45ml butter, melted, divided

  • 60g sliced pancetta (Italian bacon)

  • 450g thick asparagus, tough ends trimmed

  • 4 1/2-inch-thick slices challah, brioche, or other egg bread, halved lengthwise

How to make Warm Asparagus Toast with Pancetta and Vinaigrette

Preheat oven to 232°C. Whisk vinegar and mustard in small bowl. Gradually whisk in 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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