- Mandoline Slicer/Julienne Peeler: A slicing and peeling tool to efficiently cut asparagus into thin, uniform strips.
- Cast Iron Skillet / Fry Pan: Ideal for cooking the pancetta until it's crispy and rendering its fat effectively.
- Silicone Spatula: Useful for flipping and managing ingredients in a skillet without scratching or damaging surfaces.
- Heavy-Duty Aluminum Foil Sheet (Parchment Paper Alternative): Can be used to line the baking sheet if making an oven version of the recipe,
- Mixing Bowls Set: Essential for mixing ingredients like vinaigrette components together.
- Whisk / Electric Beaters: Useful for emulsifying dressings or whipping elements as needed.
- Cutting Board: An essential surface to prepare and slice the vegetables on safely.
- Oven-Safe Baking Dish (if adapting recipe for oven): Could be used if you were to bake the dish in an oven, though it's not mentioned in the original recipe which calls for stovetop cooking.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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