Roasted Asparagus with Romesco Sauce

Preheat oven to 400 degrees F (200 degrees C). Wash and trim the Asparagus (3 cups), using a vegetable peeler to remove the tough skin of the bottom if it’s too thick. Set on a parchment paper-lined baking sheet with the Cherry Tomatoes (1 1/2 cups). Drizzle with a tablespoon or so of Olive Oil (4 Tbsp). sprinkle on a pinch of Salt (as needed) and Finely Ground Black Pepper (1 pinch) and toss to coat. Cook for 10 to 15 minutes, until asparagus spears are tender when poked with a fork.

Once cooked, make the romesco sauce by placing 1 cup of the cooked cherry tomatoes into a food processor along with Jarred Roasted Red Peppers (1), Olive Oil. Almond Butter (3 Tbsp), Garlic (1 clove), juice from Lemon (1), Smoked Paprika (as needed) and salt. Blend until smooth.