Roast the peppers, garlic, and tomatoes in a small skillet or sheet pan at 450 degrees until the peppers and garlic begin to blister and the skin easily peels from the tomatoes -- about 10 -12 minutes.
Allow theingredients to cool and place them in a food processor with the toasted bread, almonds, olive oil, sherry vinegar salt, pepper, and paprika.
Pulse until a thick puree forms.
Heat a tiny bit of oil in a pan. Toss in the asparagus at a medium high heat, salt and pepper, and toss until the tips start to blacken.