Name: Charred Asparagus With Citrus Bagna Cauda
Yield: 4 servings
Ingredients: 2 tablespoons skin-on almonds; 2 oil-packed anchovy fillets; 4 garlic cloves, smashed; 1 sprig oregano; 1 teaspoon finely grated lemon zest; 1 teaspoon finely grated orange zest; 2 tablespoons unsalted butter; 3 tablespoons olive oil, divided; 2 tablespoons fresh orange juice; 1 tablespoon fresh lemon juice; Kosher salt, freshly ground pepper; 1 1/2 pounds asparagus, trimmed

Image may contain Plant Vegetable Asparagus Food Animal Seafood Sea Life and Lobster

Photo by Alex Lau

The one–two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing recipe for spring veg.

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