Preheat oven to 400 degrees F (200 degrees C). Wash and trim the Asparagus (1 pound), 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 Tomato (1 1/2 cup). Drizzle with a tablespoon or so of Olive Oil (1/4 cup). sprinkle on a pinch of Salt (1/2 teaspoon) 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 tablespoon), Garlic (1 clove), Lemon Juice (2 tablespoon), Smoked Paprika (1/2 teaspoon) and salt. Blend until smooth.