Charred Asparagus with Citrus Bagna Cauda
Ingredients
- 2 tablespoons skin-on almonds
- 2 oil-packed anchovy fillets
- 4 garlic cloves, smashed
- 1 sprig oregano
- 1 teaspoon finely grated lemon zest
- 1 teaspoon finely grated orange zest
- 2 tablespoons unsalted butter
- 3 tablespoons olive oil, divided
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- Kosher salt, freshly ground pepper
- 1½ pounds asparagus, trimmed
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