Asparagus bagna cauda

Bagna Cauda

• 6 garlic cloves
• 100 ml olive oil
• 50 g tin

Thinly slice the garlic and sweat in a pot with a splash of the olive oil until softened. Add in the anchovies and milk and simmer gently for 10 minutes.

Transfer to a blender and, whilst blending, gradually pour in the remaining oil until everything has emulsified. Finish with the white wine vinegar, then taste and adjust if necessary.

Using a small knife, remove the leaves fro