Bagna Cauda with Crudites

1. 1

   Fill 2 large bowls with ice water.

2. 2

   Bring a large pot of salted water to a boil.

3. 3

   Add the asparagus and cook until it is crisp-tender, 2 to 3 minutes.

4. 4

   Transfer the asparagus to a bowl of ice water to cool; drain well and pat dry.

5. 5

   Return the water in the pot to a boil.

6. 6

   Add the broccoli rabe and cook until crisp-tender, about 2 minutes; drain.

7. 7

   Immediately plunge the broccoli rabe into the other bowl of ice water to cool.

8. 8

   Drain well and pat dry.

9. 9

   In a medium saucepan, melt the butter in the olive oil over moderately low heat.

10. 10

    Add the anchovies and garlic and cook until the garlic is fragrant and opaque, 2 to 3 minutes; season with salt and pepper.

11. 11

    Pour the bagna cauda into a heatproof dish or a fondue pot.

12. 12

    Arrange the vegetables on a platter and serve with the warm bagna cauda.

* Per serving · 4 servings · Values may vary.

No additional tips available.