INGREDIENTS
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2 tablespoons skin-on almonds
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2 oil-packed anchovy fillets
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4 garlic cloves, smashed
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1 sprig oregano
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1 teaspoon finely grated lemon zest
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1 teaspoon finely grated orange zest
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2 tablespoons unsalted butter
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3 tablespoons olive oil, divided
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2 tablespoons fresh orange juice
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1 tablespoon fresh lemon juice
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Kosher salt, freshly ground pepper
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1 1/2 pounds asparagus, trimmed