Asparagus: Preheat oven to 400 degrees F (205 C). Wash and trim the asparagus, 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 tomatoes. Drizzle with a tablespoon or so of olive oil, sprinkle on a pinch of salt and pepper, and toss to coat. Cook for 10 to 15 minutes, until asparagus spears are tender when poked with a fork.
Romesco: Once cooked, make the romesco sauce by placing 1 cup of the cooked cherry tomatoes into a food processor along with roasted pepper, olive oil, almond butter, garlic, lemon juice, paprika, and salt. Blend until smooth.
Assemble: 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.