Unusual recipes

Charred Asparagus with Citrus Bagna Cauda

Charred Asparagus with Citrus Bagna Cauda

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

Ingredients

  • 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

Recipe Preparation

  • 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.

Nutritional Content

Calories (kcal) 210Fat (g) 19Saturated Fat (g) 5Cholesterol (mg) 15Carbohydrates (g) 10Dietary Fiber (g) 4Total Sugars (g) 4Protein (g) 6Sodium (mg) 80Reviews SectionAbsolutely delicious. Made during the shelter-in-place era and shockingly, had all the ingredients on hand. Will make this again.AnonymousSan Francisco04/16/20

Watch the video: Parmesan Roasted Asparagus Recipe - Laura Vitale - Laura in the Kitchen Episode 370 (December 2020).