Spring Vegetable Bagna Cauda

Name: Spring Vegetable Bagna Cauda
Ingredients: Three 2-ounce cans oil-packed flat anchovies, drained and rinsed; 10 garlic cloves, thinly sliced; 1 1/2 cups extra-virgin olive oil; 4 tablespoons cold unsalted butter; 1 teaspoon fresh lemon juice; 1 pound asparagus; 1 pound fava beans or edamame, shelled (about 4 ounces); 1 bunch watercress, tough stems discarded; 2 medium fennel bulbs—halved, cored and thinly sliced lengthwise; 2 bunches red radishes, trimmed; 1 pound baby carrots, halved; 10 large hard-cooked eggs, peeled and quartered