Bagna Cauda with Crudites

• 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

1. Fill 2 large bowls with ice water.
2. Bring a large pot of salted water to a boil.
3. Add the asparagus and cook until it is crisp-tender, 2 to 3 minutes.
4. Transfer the asparagus to a bowl of ice water to cool; drain well and pat dry.
5. Return the water in the pot to a boil.
6. Add the broccoli rabe and cook until crisp-tender, about 2 minutes; drain.
7. Immediately plunge the broccoli rabe into the other bowl of ice water to cool.
8. Drain well and pat dry.
9. In a medium saucepan, melt the butter in the olive oil over moderately low heat.
10. Add the anchovies and garlic and cook until the garlic is fragrant and opaque, 2 to 3 minutes; season with salt and pepper.
11. Pour the bagna cauda into a heatproof dish or a fondue pot.
12. Arrange the vegetables on a platter and serve with the warm bagna cauda.

broccoli rabe, unsalted butter, extravirgin olive oil, flat anchovy, garlic, salt, fennel bulbs, grape

Taken from www.foodandwine.com/recipes/bagna-cauda-with-crudites (may not work)