Charred Asparagus with Citrus Bagna Cauda Gelson's

Ingredients

• 2 Tbsp skin-on almonds
• 2 oil-packed anchovy fillets
• 4 garlic cloves, smashed
• 1 sprig oregano
• 1 tsp finely grated lemon zest
• 1 tsp finely grated orange zest
• 2 Tbsp unsalted butter
• 3 Tbsp olive oil, divided
• 2 Tbsp fresh orange juice
• 1 Tbsp fresh lemon juice
• Kosher salt, freshly ground pepper
• 1 ½ pounds asparagus, trimmed