During this spring I was looking for a great match for asparagus. I was regularly buying a bunch of it every week. I cooked something that popped up in my mind, but it wasn’t good enough. So I remembered the recipe for one popular Piedmont dip that I used to make at my old chef job. The minute I took a bite, everything made sense. The name of the dip is Bagna Cauda. I suggest trying it with asparagus if it’s still in season in your area.
- 1 bunch of Asparagus
- 3 oz of Olive Oil
- 6 Anchovy Fillets
- 2 Garlic cloves
- Juice of 1 Lemon
- 5-6 tbsp of Roasted almonds
Preheat oven to 400F and dry roast your almonds for 5-10 minutes until golden.
After almonds are ready, turn the temperature up to 425F, sprinkle asparagus with salt, some olive oil and roast for 12-15 minutes until soft.
Put olive oil into a deep pot.
Combine anchovy fillets and crushed garlic in a pot and cook over low heat for 7-10 minutes constantly checking and then set aside to cool.
In mortar and pestle combine almonds and oil with anchovy and garlic and mash into a paste.
Finish your bagna cauda with lemon juice and set aside.
Put asparagus into the plate, pour bagna cauda over the top and finish with cheese.
You can make bagna one day ahead and keep it in your fridge.