The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing recipe for spring veg.
- 2 tablespoons skin-on almonds
- 2 oil-packed anchovy fillets
- 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
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.
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.