Bagna Cauda with Crudités
Ingredients
- 2 pounds asparagus, ends trimmed
- 2 bunches broccoli rabe (about 3 pounds), trimmed
- 1 stick (4 ounces) unsalted butter, cut into pieces
- 3/4 cup extra-virgin olive oil
- One 3-ounce can flat anchovy fillets, drained and finely chopped
- 1/4 cup minced garlic (about 8 cloves)
- Salt and freshly ground pepper
- 3 fennel bulbs, cut into thin wedges
- 1 pint grape or cherry tomatoes
Details
- Servings: 12
- Diet: High-Fiber, Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- american
Comments
Comments