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Charred Asparagus with Citrus Bagna Cauda

Name: Charred Asparagus with Citrus Bagna Cauda
Cuisine: italian
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

A small grocery run gets this on the table.

Ingredients

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directions

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.

Recipes sourced from Epicurious.com.

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