Charred Asparagus with Citrus Bagna Cauda

Ingredients for Charred Asparagus with Citrus Bagna Cauda

• 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

• 45ml olive oil, divided

• 2 tablespoons fresh orange juice

• 1 tablespoon fresh lemon juice

• Kosher salt, freshly ground pepper

• 675g asparagus, trimmed

How to make Charred Asparagus with Citrus Bagna Cauda

Place a rack in upper third of oven and preheat to 177°C. 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 tablespoons 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 grill. Toss asparagus with remaining 1 tablespoon oil on a rimmed baking sheet to coat; season with salt and pepper. Grill until deeply browned in spots and crisp-tender, 5–8 minutes.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.