Grilled Calçots and Asparagus with Romesco Sauce

Name: Grilled Calçots and Asparagus with Romesco Sauce
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)