• Preheat oven to 425 degrees F. Rinse asparagus. Snap off woody bottom piece, about 1 inch or so.
  1 lb asparagus
• Pat dry and spread onto a parchment-lined baking sheet.
• Drizzle with olive, rubbing to evenly coat the asparagus. Sprinkle with salt and pepper.

  EXPERT TIP - If you are making the romesco sauce as well, add the cherry tomatoes to the baking sheet with the asparagus.
  2 Tablespoons olive oil, Pinch of salt and pepper
• Optionally add lemon zest, garlic, and/or parmesan at this point.
  Optional add-ons: lemon zest, garlic, parmesan, balsamic vinegar
• Roast for 10 to 15 minutes, or until stalks are tender and tips have just begun to brown. Optionally add more lemon zest and/or balsamic vinegar after roasting. Serve warm.

Making the optional Romesco Sauce

• Add 1 cup of the cherry tomatoes you just cooked into a food processor along with roasted pepper, olive oil, almond butter, garlic, lemon juice, paprika, and salt. Blend until smooth and creamy.
  1 roasted red bell pepper, 3 Tablespoons olive oil, 3 Tablespoons almond butter, 1 clove garlic, 2 teaspoons lemon juice, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt
• To serve, arrange asparagus spears on a serving dish. Pour romesco sauce over the spears, top with remaining ½ cup of cherry tomatoes, and garnish with chopped almonds.
  1/4 cup chopped almonds