•1 cup olive oil
• Zest of 3 lemons
• 3 Tablespoons minced Spring Garlic
• 1 teaspoon chopped capers
• 6 anchovy fillets, lightly chopped
• ½ cup chopped parsley
• 3 tablespoons grated Parmesan
• 2 pounds asparagus
• 2 tablespoons olive oil
• Kosher salt to taste
• Fresh Black Pepper to taste
This is a fantastic side dish to prepare during Spring.You can also add other spring vegetables such as snap peas, turnips and fennel to the mix as well. With the oven deck at 650 ̊F this recipe will create wonderful caramelization quickly; while still enjoying fresh spring vegetables.
Combine oil, lemon zest, spring garlic, capers, anchovy, parsley and Parmesan in a small saucepan and gently warm to the touch.Remove from heat and let sit in a warm place for at least 1 hour. Have the dressing ready before roasting the asparagus. Bring the oven to a high temperature, roasting environment (625-675F); place the asparagus on a paella or sheet pan and push it into the oven close to the embers and fire. Roast for 2 to 3 minutes, remove the asparagus from the oven and spoon some of the Bagna Cauda over the roasted asparagus. Let them sit for 3 minutes and then transfer to plates spoon the remainder of the Bagna Cauda over the plated asparagus.