Grilled California Asparagus with Romesco Sauce

11⁄2 lb. fresh California asparagus, trimmed, blanched if large or jumbo
Olive oil
Salt and freshly ground pepper, to taste
3⁄4 cup roughly chopped roasted red bell pepper
2 tbsp. roughly chopped, oil-packed sun-dried tomatoes, drained
2 (1-in.) slices lightly toasted baguette, torn
2 tbsp. toasted blanched slivered almonds
1 clove garlic, chopped
1⁄2 tbsp. white wine vinegar
1⁄2 tbsp. chopped parsley
Crushed red pepper, to taste
Water, as needed