Asparagus with Romesco Sauce

3 1/3 c. prepared roasted red bell pepper
1/2 c. sun-dried tomatoes (in olive oil), drained, roughly chopped
1” slices of baguette  
1/2 c. blanched, slivered almonds, toasted
6 cloves garlic, roughly chopped
2 Tbsp. white wine vinegar
2 Tbsp. chopped parsley
1/2 tsp. crushed red pepper, or to taste
Olive oil, as needed
Water, as needed
Salt, as needed
Freshly ground pepper, as needed    
About 5 lbs. asparagus, trimmed, blanched
In food processor, puree red pepper, tomato, baquette, almonds, garlic, vinegar, parsley and red pepper. With motor running drizzle in 1/3 cup  olive oil. If necessary thin with one Tbsp. water at a time until a thick sauce-like consistency is reached. Season with salt and pepper to taste; reserve. Brush three asparagus spears with oil; season lightly with salt and pepper. Grill over medium-high heat, turning frequently, until asparagus is lightly browned and tender-crisp. Arrange on serving plate and serve with 1/4 cup sauce on the side. 24 servings. (Cut down on ingredients to make less servings.)