Recipes Bagna Cauda with Crudités Be the first to rate & review! Bagna cauda is Italian for hot bath and refers to pungent anchovy and olive oil dip. Since the solids in bagna cauda fall to the bottom, it is best set out in a shallow dish or a fondue pot. You can vary the vegetables for the crudités and also serve toasted bread chunks. Cocktail Party Recipes By Melissa Clark Melissa Clark Melissa Clark is a food writer and the author of more than 40 cookbooks. She has been a staff reporter at The New York Times for more than 10 years, where she writes about food trends, develops recipes, and appears in cooking videos linked to her column, A Good Appetite. She is a regular guest on the Today show, Rachael Ray, and NPR. Food & Wine's Editorial Guidelines Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 25 mins Yield: 12 Ingredients 2 pounds asparagus, ends trimmed 2 bunches broccoli rabe (about 3 pounds), trimmed 1 stick (4 ounces) unsalted butter, cut into pieces 3/4 cup extra-virgin olive oil One 3-ounce can flat anchovy fillets, drained and finely chopped 1/4 cup minced garlic (about 8 cloves) Salt and freshly ground pepper 3 fennel bulbs, cut into thin wedges 1 pint grape or cherry tomatoes Directions Fill 2 large bowls with ice water. Bring a large pot of salted water to a boil. Add the asparagus and cook until it is crisp-tender, 2 to 3 minutes. Transfer the asparagus to a bowl of ice water to cool; drain well and pat dry. Return the water in the pot to a boil. Add the broccoli rabe and cook until crisp-tender, about 2 minutes; drain. Immediately plunge the broccoli rabe into the other bowl of ice water to cool. Drain well and pat dry. In a medium saucepan, melt the butter in the olive oil over moderately low heat. Add the anchovies and garlic and cook until the garlic is fragrant and opaque, 2 to 3 minutes; season with salt and pepper. Pour the bagna cauda into a heatproof dish or a fondue pot. Arrange the vegetables on a platter and serve with the warm bagna cauda. Notes To prepare fennel crudités, remove the stalks where they join the bulb; then cut the bulb in half vertically. Cut off any fibrous portions or brown spots. Lay the fennel halves cut side down, and thinly slice them lengthwise; the core will keep the wedges intact. Then cut off the bottom core that holds the slices together. Rate it Print