Free Online Recipes
 |  

Sign Up login
 
 

Asparagus with bagna cauda sauce recipe Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Asparagus with bagna cauda sauce recipe

Category   Salads - Soups - Sidedishes
Sub Category   None
Preptime   20 minutes

Ingredients
garlic cloves - 8 young peeled
milk - 200ml or 4/5 cup
butter - 3½ oz melted
asparagus - 1lb 2 oz trimmed
Extra virgin olive oil
 

Instructions
Place the garlic cloves in a small pan over a low heat, cover with the milk and simmer for about 30 minutes until the garlic is soft. Pour it all into a food processor or blender, add the anchovy fillets and process until smooth.
Very slowly add the melted butter in drops at first and then in a very slow stream (this bit is crucial — too fast and it will split) until you have a lovely emulsified sauce. Add a pinch of pepper.
Bring a pan of salted water to the boil and blanch the asparagus until tender, about four minutes. Spoon over the sauce or serve in a small bowl on the side. Drizzle with oil to finish off.


Originally Submitted
6/2/2013





0 Out of 5 from 0 reviews

You can add this Asparagus with bagna cauda sauce recipe recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.