Diva Tasting: Charred Asparagus with Citrus Bagna Cauda (Dressing)...

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Charred Asparagus with Citrus Bagna Cauda (Dressing)


2 Tablespoons Skin-On Almonds

2 Oil-Packed Anchovy Fillets

4 Garlic Cloves, Smashed

1 Sprig Oregano

1 Teaspoon Finely Grated Lemon Zest

1 Teaspoon Finely Grated Orange Zest

2 Tablespoons Unsalted Butter

3 Tablespoons Olive Oil, Divided

2 Tablespoons Fresh Orange Juice

1 Tablespoon Fresh Lemon Juice

Kosher Salt, Freshly Ground Pepper

1 1/2 Pounds Asparagus, Trimmed


Place a rack in upper third of oven and preheat to 350°F. Scatter almonds across a rimmed baking sheet and toast, tossing once, until darkened a little and fragrant, 8–10 minutes. Let cool slightly, then coarsely chop.

Cook anchovies, garlic, oregano, lemon zest, orange zest, butter, and 2 Tbsp. oil in a small saucepan over low heat, swirling occasionally, until garlic is golden, 15–20 minutes. Remove from heat; stir in orange and lemon juices and season with salt and pepper. Let bagna cauda sit while you prepare the asparagus.

Heat broiler. Toss asparagus with remaining 1 Tbsp. oil on a rimmed baking sheet to coat; season with salt and pepper. Broil until deeply browned in spots and crisp-tender, 5–8 minutes.

Toss asparagus and bagna cauda together on a platter; top with almonds.


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