Charred Asparagus with Citrus Bagna Cauda

From the kitchen of Carly

Charred asparagus meets a slow-cooked bagna cauda spiked with citrus and toasted almonds. The anchovy-garlic sauce mellows into something deeply savory, while lemon and orange zest add brightness. Simple, elegant, and completely addictive.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 tablespoons skin-on almonds
  • 12 oil-packed anchovy fillets
  • 14 garlic cloves, smashed
  • 11 sprig oregano
  • 11 teaspoon finely grated lemon zest
  • 11 teaspoon finely grated orange zest
  • 12 tablespoons unsalted butter
  • 13 tablespoons olive oil, divided
  • 12 tablespoons fresh orange juice
  • 11 tablespoon fresh lemon juice
  • 1Kosher salt, freshly ground pepper
  • 11 1/2 pounds asparagus
  • 1trimmed

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.

  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.

  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.

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