Bagna Cauda, literally “hot bath,” is a specialty of the Piemonte region in northern Italy, where crisp vegetables (the French would call them crudités) are dipped in a warm sauce of anchovies, garlic, and cream or olive oil. In other words, just the sort of starter that’s ripe for a live-fire makeover. This recipe calls for asparagus, but any crisp, slender vegetable, from okra to carrots, is great for grilling and dipping in bagna cauda.
Anchovies come in at least three forms: pickled (e.g. boquerones), salt-packed, and in oil. You’ll want the latter for this recipe. Bagna cauda is olive-oil based, but you can also simmer the garlic and anchovies in heavy cream, which gives you an even richer dip.
If you don’t like or eat this big-flavored fish, use white, red, or awase miso to give this bagna cauda the rich, salty, umami flavors you need. Simply choose whichever bagna cauda recipe speaks to you and get to dippin’.
1. Holding asparagus stalks by the base in one hand, bend the top half over to snap it at its natural point of tenderness. Discard the fibrous stems.
2. Pin asparagus stalks together side by side with toothpicks to form rafts, 4 or 5 stalks per raft. Lightly brush rafts on both sides with olive oil and season with salt and pepper.
3. To prepare anchovy bagna cauda, heat olive oil in small saucepan over medium-high heat. Add garlic and cook until lightly browned, 1 – 2 minutes, stirring. Stir in anchovies, lemon zest, and pepper to taste, and simmer, stirring often, until anchovies disintegrate, about 5 minutes. Keep warm.
4. Set up your grill for direct grilling and heat to high. Brush or scrape grill grate clean and oil it well. (If enhancing a charcoal fire, add wood chunks or chips to coals; if enhancing a gas fire, place chunks or chips in grill’s smoker box or place chunks under the grate directly over one or more burners.) Arrange asparagus rafts on grate and grill until darkly browned on both sides, turning with tongs, about 3 minutes per side. (Alternatively, you can grill the stalks on a hot vegetable grid or in a grill basket.)
5. Arrange asparagus rafts on platter or plates, and remove and discard the toothpicks. Serve with bowls of warm bagna cauda on the side, using your fingers for dipping. Alternatively, arrange grilled asparagus on plates and spoon the bagna cauda over them. You can eat these with a knife and fork.
Miso variation:
1. Place garlic and lemon zest in small mixing bowl and mash to a paste with back of a spoon. Add miso, lemon juice, and hot water and whisk until miso dissolves. Whisk in olive oil. Season with salt and pepper to taste. Serve room temperature.
Store leftovers covered in refrigerator for up to 3 days. Let come to room temperature before serving.
How to Grill Vegetables: New Bible for Barbecuing Vegetables over Live Fire by Steven Raichlen. Photography by Steven Randazzo. Workman Publishing © 2021.
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