Charred vegetables with bagna càuda

Name: Charred vegetables with bagna càuda
Ingredients: 12 small carrots, halved; 12 radishes, halved; 2 small heads baby fennel, trimmed; 2 little gem hearts, quartered; 2 bunches asparagus, trimmed; 1–2 tbsp olive oil; For the bagna càuda:; 50 g unsalted butter; 4 large garlic cloves, crushed; 50 g anchovies, drained; 100 ml extra virgin olive oil; 2 tbsp chopped fresh parsley

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This classic garlic and anchovy sauce has been a part of Italian cuisine since the 16th century. Here, it is drizzled over freshly grilled veggies for a super side dish.

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quick & easy
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