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Ingredients

1. Three 2-ounce cans oil-packed flat anchovies, drained and rinsed
2. 10 garlic cloves, thinly sliced
3. 1 1/2 cups extra-virgin olive oil
4. 4 tablespoons cold unsalted butter
5. 1 teaspoon fresh lemon juice
6. 1 pound asparagus
7. 1 pound fava beans or edamame, shelled (about 4 ounces)
8. 1 bunch watercress, tough stems discarded
9. 2 medium fennel bulbs—halved, cored and thinly sliced lengthwise
10. 2 bunches red radishes, trimmed
11. 1 pound baby carrots, halved
12. 10 large hard-cooked eggs, peeled and quartered

Description

Food & Wine