Charred Asparagus with Citrus Bagna Cauda
A sophisticated dish featuring broiled asparagus topped with a warm citrus-infused sauce made with anchovies, garlic, and herbs, finished with toasted almonds. The bright citrus flavors complement the char on the asparagus perfectly.
Ingredients
- •2 tablespoons skin-on almonds
- •2 fillets oil-packed anchovy fillets
- •4 cloves garlic cloves
- •1 sprig oregano
- •1 teaspoon finely grated lemon zest
- •1 teaspoon finely grated orange zest
- •2 tablespoons unsalted butter
- •3 tablespoons olive oil
- •2 tablespoons fresh orange juice
- •1 tablespoon fresh lemon juice
- •to taste Kosher salt and pepper
- •1½ pounds asparagus
- •trimmed
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
20 min
- 3.
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.
8 min
- 4.
Toss asparagus and bagna cauda together on a platter; top with almonds.
2 min
