Grilled Asparagus with Romesco Sauce | RICARDO

Ingredients

• 2 red bell peppers, halved and seeded
• 1 hot cherry pepper
• 1/4 cup (60 ml) olive oil
• 1 plum tomato, cut into chunks
• 1/4 cup (40 g) roasted blanched almonds, roasted
• 1 garlic clove, peeled
• 1/4 tsp smoked paprika
• 1/8 tsp ground cumin
• 3 tbsp day-old bread, coarsely chopped
• 2 tsp (10 ml) sherry vinegar
• 1 1/2 lb (675 g) asparagus, trimmed
• 1 bunch green onions, trimmed
• 1 tbsp (15 ml) olive oil