CHARRED ASPARAGUS WITH CITRUS BAGNA CAUDA

Charred Asparagus with Citrus Bagna Cauda image

The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing recipe for spring veg.

Provided by Alon Shaya

Categories Bon Appétit Side Spring Asparagus Almond Anchovy Lemon Orange Garlic Broil

Yield 4 servings

Number Of Ingredients 12

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Ingredients

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

Steps:

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.

*** Explore more Charred Asparagus With Citrus Bagna Cauda Recipes »

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Khasheen Haider

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The charred asparagus was a bit too smoky for my taste, but the citrus bagna cauda was delicious. I would make this again, but I would reduce the amount of time that I char the asparagus.

Orandel Anderson

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This dish was easy to make and turned out great! The asparagus was tender and flavorful, and the citrus bagna cauda was a delicious dipping sauce. I served this at a party and it was a hit with everyone.

zawir khan

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I'm not usually a fan of asparagus, but this recipe changed my mind! The charring really brought out the flavor of the asparagus, and the citrus bagna cauda was the perfect accompaniment. It was creamy and tangy, with a hint of sweetness from the hon

Rajatamang Rajatamang

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This charred asparagus with citrus bagna cauda was an absolute delight! The asparagus was perfectly cooked, with a slight char that added a delicious smoky flavor. The citrus bagna cauda was creamy and tangy, with a perfect balance of flavors. I espe

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