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Recipes
May 2017

Charred Asparagus with Citrus Bagna Cauda

By Alon Shaya

5.0

(9)

Image may contain Plant Food Vegetable Asparagus Animal Seafood Lobster and Sea Life
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 information

  • 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

Need to make a substitution?

Preparation

  1. Step 1

    Place a rack in upper third of oven and preheat to 350°. 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.

    Step 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.

    Step 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.

    Step 4

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

Nutrition Per Serving

Calories (kcal) 210
Fat (g) 19
Saturated Fat (g) 5
Cholesterol (mg) 15
Carbohydrates (g) 10
Dietary Fiber (g) 4
Total Sugars (g) 4
Protein (g) 6
Sodium (mg) 80
Explore Bon AppétitSaladAsparagusVegetableAnchovyFishSeafoodOrangeCitrusFruitSpringQuickEasySideGluten-FreeHealthyishBroilDinner