Grilled Calçots and Asparagus With Romesco Sauce | Saveur

Ingredients

• 6 plum tomatoes, cored
• 1 red bell peppers
• 1 medium yellow onion
• 1 head of garlic, halved crosswise and papery outer skin removed
• ³⁄₄ cup plus 2 Tbsp. Spanish extra-virgin olive oil
• 3 dried ñora or ancho chiles (3/4 oz.)
• ¹⁄₄ cup blanched whole almonds
• 3 slices white sandwich bread, crust removed and torn into small pieces
• 1 tbsp. sherry vinegar
• 1 tsp. sweet paprika
• Kosher salt
• 28 stalks calçots, thick scallions or spring onions (1 1/2 lbs.)
• 1 bunch asparagus, trimmed (1 1/2 lbs.)
• Newspaper, for serving (optional)