Charred Asparagus with Citrus Bagna Cauda

bon appétit side spring asparagus almond anchovy lemon orange garlic broil

Alon Shaya

4 servings

Source

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

Method

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.