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Charred Asparagus with Citrus Bagna Cauda

['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.

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