Roasted Asparagus with Tomato-Almond Pesto and Fresh Cherry Tomatoes

Directions

1. Preheat the oven to 400 degrees F.
2. Make the tomato-almond pesto: Put the almonds in the bowl of a food processor fitted with the blade attachment, pulse 15 or 20 times until roughly chopped. Add half of the tomato halves, grated Parmesan cheese, chopped anchovies, and red pepper flakes. Pulse the machine 8 or 10 more times. Then, with the machine running, use the feed tube to slowly add up to 1/4 cup olive oil in a slow steady stream. The resulting pesto should be grainy but not too chunky, and wet enough to easily fall off of a spoon. You may not need all the oil. Adjust seasoning with salt and pepper.
3. Scrape the tomato-almond pesto into a large bowl; set aside.
4. Trim the ends off the asparagus then cut each spear into thirds or quarters. Place the cut asparagus onto a large rimmed, parchment-lined baking sheet in as close to a single layer as possible; toss with remaining 1 tablespoon olive oil then season with salt and pepper. Roast in the heated oven about 6 minutes. Remove from oven and toss the asparagus spears to ensure even cooking. Return to oven and roast an additional 5 to 7 minutes until tender and just beginning to brown.
5. While still warm, move the roasted asparagus and any accumulated liquid to the large bowl with the tomato-almond pesto. Toss to combine. You might need to add a teaspoon of water to get the mixture moving and the asparagus well-coated. Let the mixture cool somewhat, then toss in the remaining tomato halves. Pile the asparagus and tomatoes onto a serving platter. Pass the shaved Parmesan cheese at the table as an optional garnish.