Pre-heat your oven to the bake/broil option and turn the heat to 210 C (410 F)

Cut an X on top of two tomatoes and add to a baking tray, cut a slit on 3 cloves of garlic and also add to the baking tray, also add 2 slices of baguette bread (about ½ thick) to the baking tray and add it to the oven, after 10 minutes remove the garlics and the bread, after another 20 minutes (30 minutes total) remove the tomatoes

Meanwhile, heat a non-stick frying pan with a medium heat and dry-roast 6 blanched almonds and 6 raw hazelnuts for about 4 minutes and set aside

Remove the skin from the tomatoes and the garlics and add to a food processor, also add the toasted bread and the toasted almonds and hazelnuts, then add 1 roasted red bell pepper (from a jar or you can roast your own), 1 clove of raw garlic, 1 teaspoon of red wine vinegar and 3 tablespoons of extra virgin Spanish olive oil, season everything with a generous pinch of sea salt and some freshly ground pepper, mix everything for 3 minutes in the food processor or until you form a thick puree, then transfer to a bowl

Heat a grilling pan with a medium-high heat

Cut off about 1-inch from the stalk of the asparagus, drizzle some extra virgin Spanish olive oil in the grilling pan and grill your asparagus until your liking, I like them a little charred (5-7 minutes)

Transfer the cooked asparagus to plate and drizzle the romesco sauce on top