Name: Charred Asparagus with Citrus Bagna Cauda
Yield: 4 servings
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; 1½ pounds asparagus, trimmed

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Alex Lau

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

Recipe notes