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Asparagus with Bagna Cáuda and Parmesan

The arrival of British asparagus is one of the first signs of spring that I most look forward to, and I like to take advantage of its fleeting season as often as possible. Bagna cáuda originates from Piedmont in Italy and is traditionally a pungent sauce made with anchovies, olive oil and garlic. It pairs so well with the delicate flavour and texture of asparagus. Heaped with freshly shaved Parmesan, it is a dish I can eat over and over again.

SERVES: 4–6 AS A STARTER | PREP TIME: 10 MINUTES | COOKING TIME: 1 HOUR

2–3 bunches of asparagus (500–750g), tough ends trimmed

Parmesan, shaved, to serve

FOR THE BAGNA CÁUDA

6 garlic cloves, peeled

2 shallots, peeled and halved

8 good-quality anchovy fillets in oil

150ml olive oil

50g butter

grated zest and juice of 1 lemon

½ tsp Dijon mustard

1 To make the bagna cáuda, place all ingredients in a small saucepan. Place over low heat, bring to a very low simmer and cook uncovered for 1 hour, until the garlic is soft. Remove from the heat and blend until smooth with a stick blender.

2 Remove the woody ends from the asparagus and blanch in a pan of salted water for 3 minutes, then drain.

3 Place the asparagus in a large serving dish, drizzle liberally with the bagna cáuda and top with Parmesan shavings. Serve immediately.

MARCUS’ TIP:

If you are not a fan of anchovies, replace them with 8 large pitted Gordal olives, finely chopped.