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
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