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

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