Ingredients
For the dressing:
- 4 anchovy fillets, minced
- 2 garlic cloves, minced
- 2 tablespoons extra-virgin olive oil
- 75 g crème fraîche
- 1 1/2 tablespoons freshly squeezed lemon juice, plus more to taste
For the asparagus:
- 800 g white asparagus, woody ends trimmed, stems peeled
- Olive oil
- Sea salt and freshly ground pepper, to taste
To garnish:
- handful raw almonds, toasted and coarsely chopped
Instructions
- Preheat oven to 400˚ F / 200°C (180°C fan-assisted) and line a baking sheet with parchment paper.
- Place the asparagus on the prepared baking sheet. Drizzle with a little olive oil and toss to coat. Season with salt and pepper. Transfer to the preheated oven and roast until asparagus is tender and lightly browned on the tips, about 25-30 minutes, turning the spears halfway through (cooking time depends on the thickness of the spears and how tender you like your asparagus).
- Meanwhile, make the dressing. Place the anchovies and garlic in a small saucepan, add olive oil and simmer over medium heat, without browning, for 2 minutes, until anchovies dissolve. Transfer to a small bowl and whisk in crème fraîche and lemon juice. Set aside to cool.
- Transfer the roasted asparagus to a serving plate and drizzle 4 tablespoons of the dressing over the asparagus and garnish with almonds. Serve the remaining dressing on the side. Enjoy!
Nutrition
Notes
If using green asparagus, it tastes great steamed and served with the lemon bagna càuda sauce. It's also simple to prepare:
- In a large skillet over medium heat, add asparagus. Add enough water to just cover the bottom of the pan. Cover and let steam for 3 to 5 minutes, or until asparagus is tender (can easily be pierced with a knife) but still crisp and bright green.