{"id":79761,"date":"2023-04-19T12:00:00","date_gmt":"2023-04-19T10:00:00","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=79761"},"modified":"2025-12-10T12:52:51","modified_gmt":"2025-12-10T11:52:51","slug":"asparagus-bagna-cauda","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/asparagus-bagna-cauda\/","title":{"rendered":"Asparagus with Lemon Bagna C\u00e0uda Sauce"},"content":{"rendered":"

Lemon Bagna C\u00e0uda is one of the tastiest sauces for asparagus. This simple sauce made with cr\u00e8me fra\u00eeche, lemon, olive oil, garlic and anchovies is the perfect alternative to sauce Hollandaise. It\u2019s incredibly flavourful, making it the perfect accompaniment to green or white asparagus, whether roasted in oven or steamed on the stovetop. It\u2019s inspired by a traditional northern Italian dipping sauce called \u201cbagna cauda\u201d.<\/p>\n

What is Bagna Cauda?<\/h2>\n

Originating from the Piedmont region of Italy, bagna cauda translates to “warm bath” and is a bold flavoured dipping sauce that is made from olive oil, garlic and anchovies. It served bubbling hot in a foj\u00f2t<\/a>, a small pot heated with a candle and raw and cooked vegetables are dipped in the sauce, similar to Swiss fondue. It sometimes also made with milk or cream for a little extra creamy richness. For a modern twist, lead of chef and food writer David Tanis<\/a> adds a dollop of cr\u00e8me fra\u00eeche to his. This asparagus dressing recipe is inspired and adapted from his bagna cauda recipe and is terrific with either green or white asparagus.<\/p>\n

\"Ingredients<\/p>\n

\"Roasted<\/p>\n

The perfect sauce for asparagus – whether green or white<\/h2>\n

This creamy sauce for asparagus is a delicious new way to enjoy either green or white asparagus. It\u2019s easy to make and is a great alternative to classic hollandaise sauce. When serving this sauce with green asparagus, I like to steam the asparagus in a skillet and enjoy it crisp-tender. It\u2019s bright green colour is preserved and it has a fresh taste . On the other hand, when serving the sauce with white asparagus, my absolute favourite cooking method is roasting it in the oven. It\u2019s simply fabulous and pairs perfectly with this creamy lemon bagna cauda sauce.<\/p>\n

\"Green<\/p>\n

Steaming green asparagus<\/h2>\n

You can either blanch it in boiling water, use a steamer basket, or simply steam it in a skillet with a little water. I prefer to go for the skillet method as it takes mere minutes and is super easy. Just add enough water to just cover the bottom of the pan. Cover and let steam for a few minutes, until al dente. Voila. So easy.<\/p>\n

\"White<\/p>\n

Roasting white asparagus<\/h2>\n

Roasting white asparagus brings out its absolute best flavor! Plus it\u2019s super easy. Simply toss the trimmed and peeled white asparagus with a drizzle of olive oil, and a sprinkle of salt and pepper. Place on a baking sheet lined with parchment paper (for easy clean-up), careful not crowd and in the oven they go. Roast on the middle oven rack for 15 minutes, then turn over the spears and roast for another 10-15 minutes, until the asparagus has reached the desired tenderness. So easy, so delicious!<\/p>\n

\"White<\/p>\n

Looking for other delicious sauces for asparagus?<\/h2>\n

Try one of these delicious asparagus recipes:<\/p>\n