Boiled asparagus with bagna cauda sauce recipe

Date:25-05-2013 07:58:10 read:3

Boiled asparagus with bagna cauda sauce recipe

An Italian-inspired dish of asparagus with anchovy dressing.

The taste of Italy: asparagus with bagna cauda sauce Photo: Andrew Crowley
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Originating from northern Italy, this dish celebrates anchovy and fresh young garlic — two of my favourite things. It is traditionally served with crunchy raw vegetables but it is also great with lightly boiled veg too. The sauce is perfect for anchovy fiends.


8 young garlic cloves, peeled

200ml milk

10 anchovy fillets

100g/3½ oz butter, melted

500g/1lb 2 oz asparagus, trimmed

Extra virgin olive oil

Place the garlic cloves in a small pan over a low heat, cover with the milk and simmer for about 30 minutes until the garlic is soft. Pour it all into a food processor or blender, add the anchovy fillets and process until smooth.

Very slowly add the melted butter in drops at first and then in a very slow stream (this bit is crucial — too fast and it will split) until you have a lovely emulsified sauce. Add a pinch of pepper.

Bring a pan of salted water to the boil and blanch the asparagus until tender, about four minutes. Spoon over the sauce or serve in a small bowl on the side. Drizzle with oil to finish off.

    Ever For Health Copy Rights 2013