• Preheat grill to medium-high heat.
• Toss asparagus with olive oil, salt, and pepper.
• Grill asparagus for 5-7 minutes, turning occasionally, until tender and lightly charred.
• While the asparagus is grilling, toast the sliced almonds in a dry skillet over medium heat until golden brown and fragrant.
• Serve the grilled asparagus with a generous drizzle of romesco sauce and a sprinkle of toasted almonds.

Romesco Sauce:

• In a food processor or blender, combine roasted red peppers, sliced almonds, garlic, tomato paste, and red wine vinegar.
• Pulse until the mixture is finely chopped.
• With the motor running, slowly drizzle in the olive oil until the sauce is smooth and creamy.
• Season with salt and pepper to taste.
• Use immediately or store in an airtight container in the refrigerator for up to 1 week.