Heat the oil in a non-stick frying pan. Toast the bread, nuts and almonds until golden brown, season with salt. Place ¼ of the mixture into a blender, set aside the remainder.
Heat the oil in the same pan. Add the onion and garlic, sauté briefly. Add the tomatoes and chilli flakes, cook for approx. 3 mins., allow to cool slightly. Add the tomatoes, peppers, 3 tbsp of the retained oil, vinegar, paprika and salt to the bread in the blender, puree until smooth.
Heat the oil in the same pan. Add the asparagus, stir fry for approx. 5 mins. all over, remove. Add a dash of oil to the pan. Stir fry the baby asparagus for approx. 3 mins., return the asparagus to the pan, season. Add the vinegar, cook for approx. 3 mins. Plate up the asparagus, spoon the sauce over the top, sprinkle with the reserved topping.