Get the barbecue started with these delicious grilled veggies with ranch dressing and bagna càuda, an Italian anchovy dip.  Recipe by: Anthony Hoy Fong  Photos: Liz Clarkson  Styling: Catherine Milford Serves: 6 Ready in: 1 hour INGREDIENTS Market vegetables: 12-14 asparagus spears 10-12 fingerling potatoes (assorted purple, golden and red-skinned varieties) 2 Tbsp extra-virgin olive … Continue reading Recipe: Market Vegetables with Buttermilk Ranch & Bagna Càuda