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Spring Vegetable Bagna Cauda

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Ingredients

Three 2-ounce cans oil-packed flat anchovies, drained and rinsed

10 garlic cloves, thinly sliced

1 1/2 cups extra-virgin olive oil

4 tablespoons cold unsalted butter

1 teaspoon fresh lemon juice

1 pound asparagus

1 pound fava beans or edamame, shelled (about 4 ounces)

1 bunch watercress, tough stems discarded

2 medium fennel bulbs—halved, cored and thinly sliced lengthwise

2 bunches red radishes, trimmed

1 pound baby carrots, halved

10 large hard-cooked eggs, peeled and quartered

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