Charred Asparagus with Citrus Bagna Cauda Gelson's
Charred asparagus with citrus bagna cauda—nutty, roasted asparagus in a garlic, almond, and anchovy butter sauce. Perfect for brunch or appetizers!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gelsons.com.
Ingredients
- 2 Tbsp skin-on almonds
- 2 oil-packed anchovy fillets
- 4 garlic cloves, smashed
- 1 sprig oregano
- 1 tsp finely grated lemon zest
- 1 tsp finely grated orange zest
- 2 Tbsp unsalted butter
- 3 Tbsp olive oil, divided
- 2 Tbsp fresh orange juice
- 1 Tbsp fresh lemon juice
- Kosher salt, freshly ground pepper
- 1 ½ pounds asparagus, trimmed
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