Charred Asparagus with Citrus Bagna Cauda (Dressing)
2 Tablespoons Skin-On Almonds
2 Oil-Packed Anchovy Fillets
4 Garlic Cloves, Smashed
1 Sprig Oregano
1 Teaspoon Finely Grated Lemon Zest
1 Teaspoon Finely Grated Orange Zest
2 Tablespoons Unsalted Butter
3 Tablespoons Olive Oil, Divided
2 Tablespoons Fresh Orange Juice
1 Tablespoon Fresh Lemon Juice
Kosher Salt, Freshly Ground Pepper
1 1/2 Pounds Asparagus, Trimmed
Place a rack in upper third of oven and preheat to 350°F. Scatter almonds across a rimmed baking sheet and toast, tossing once, until darkened a little and fragrant, 8–10 minutes. Let cool slightly, then coarsely chop.
Cook anchovies, garlic, oregano, lemon zest, orange zest, butter, and 2 Tbsp. oil in a small saucepan over low heat, swirling occasionally, until garlic is golden, 15–20 minutes. Remove from heat; stir in orange and lemon juices and season with salt and pepper. Let bagna cauda sit while you prepare the asparagus.
Heat broiler. Toss asparagus with remaining 1 Tbsp. oil on a rimmed baking sheet to coat; season with salt and pepper. Broil until deeply browned in spots and crisp-tender, 5–8 minutes.
Toss asparagus and bagna cauda together on a platter; top with almonds.