We welcome spring with this mouth-watering and simple asparagus dish.
Ingredients
SERVINGS: 6 - 8 Serving(s)
Bagna Cauda
- 2 tsp of juice and zest from each of 1 small lemon & 1 small orange
- 2 anchovy fillets, finely chopped
- 4 garlic cloves, minced
- 1 sprig fresh thyme
- 30 g unsalted butter
- dash kosher salt & black pepper, freshly ground
Asparagus
- 1 lb asparagus, trimmed
- 5 Tbsp extra virgin olive oil
- dash kosher salt
- 20 g prosciutto, thinly sliced and at room temperature
- 2 tsp Grana Padano, microplaned
Cooking
Bagna Cauda
In a small pot, sauté the anchovies and garlic over low heat until garlic is golden and soft, about 20-30 minutes. Add the thyme, lemon zest and juice, orange zest and juice, salt and pepper. Cover, remove from the heat and let sit for 15 minutes. Keep warm until serving, making sure to mix very well before using.
Preparation
Grill
Toss the asparagus with a drizzle of extra virgin oil and salt, and grill over high heat until a little charred at the tips. Once cooked, toss asparagus and bagna cauda together on a platter, lay down the slices of prosciutto over the asparagus and microplane some Grana Padano over top.
