Tosta de panceta, trigueros y salsa a la sidra

Array
(
    [0] => Array
        (
            [amount] => 4
            [unit] => rebanadas
            [ingredient] => Pan
            [notes] => 
            [group] => Para la tosta:
            [ingredient_id] => 571
            [amount_normalized] => 4
        )

    [1] => Array
        (
            [amount] => 8-10
            [unit] => lonchas
            [ingredient] => Panceta
            [notes] => no muy fina
            [group] => Para la tosta:
            [ingredient_id] => 720
            [amount_normalized] => 8
        )

    [2] => Array
        (
            [amount] => 12
            [unit] => 
            [ingredient] => Espárragos
            [notes] => trigueros 
            [group] => Para la tosta:
            [ingredient_id] => 684
            [amount_normalized] => 12
        )

    [3] => Array
        (
            [amount] => 
            [unit] => 
            [ingredient] => Sal
            [notes] => 
            [group] => Para la tosta:
            [ingredient_id] => 446
            [amount_normalized] => 0
        )

    [4] => Array
        (
            [amount] => 
            [unit] => 
            [ingredient] => Aceite de oliva
            [notes] => virgen extra
            [group] => Para la tosta:
            [ingredient_id] => 475
            [amount_normalized] => 0
        )

    [5] => Array
        (
            [amount] => 200
            [unit] => g
            [ingredient] => Sidra
            [notes] => yo usé Maeloc 
            [group] => Para la salsa:
            [ingredient_id] => 835
            [amount_normalized] => 200
        )

    [6] => Array
        (
            [amount] => 1
            [unit] => cucharada
            [ingredient] => Maicena
            [notes] => 
            [group] => Para la salsa:
            [ingredient_id] => 512
            [amount_normalized] => 1
        )

    [7] => Array
        (
            [amount] => 1
            [unit] => pizca
            [ingredient] => Cúrcuma
            [notes] => 
            [group] => Para la salsa:
            [ingredient_id] => 760
            [amount_normalized] => 1
        )

    [8] => Array
        (
            [amount] => 1
            [unit] => pizca
            [ingredient] => Pimienta
            [notes] => negra molida
            [group] => Para la salsa:
            [ingredient_id] => 447
            [amount_normalized] => 1
        )

    [9] => Array
        (
            [amount] => 1
            [unit] => pizca
            [ingredient] => Tomillo
            [notes] => 
            [group] => Para la salsa:
            [ingredient_id] => 578
            [amount_normalized] => 1
        )

    [10] => Array
        (
            [amount] => 
            [unit] => 
            [ingredient] => Sal
            [notes] => 
            [group] => Para la salsa:
            [ingredient_id] => 446
            [amount_normalized] => 0
        )

    [11] => Array
        (
            [amount] => 100
            [unit] => g
            [ingredient] => Caldo
            [notes] => de carne o verduras
            [group] => Para la salsa:
            [ingredient_id] => 649
            [amount_normalized] => 100
        )

)

• Para la tosta:
• 4 rebanadas Pan
• 8-10 lonchas Panceta no muy fina
• 12 Espárragos trigueros
• Sal
• Aceite de oliva virgen extra
• Para la salsa:
• 200 g Sidra yo usé Maeloc
• 1 cucharada Maicena
• 1 pizca Cúrcuma
• 1 pizca Pimienta negra molida
• 1 pizca Tomillo
• Sal
• 100 g Caldo de carne o verduras