For romesco:Add the garlic and shallot to the oil in a very small saucepan on low heat; cook until very soft and tender.
Drain, and reserve the oil for other use.
Add the tomato, jalapeno, piquillos, garlic, and shallot to the blender, puree until smooth.
Add all other ingredients into a blender, pulse until smooth but a little bit chunky, adding a tablespoon of water at a time if needed to run the blender.
Season with salt.
For asparagus:Toss the asparagus in oil with a little salt.
Grill for about 6-8 minutes until a tiny bit charred and just cooked through, constantly turning.
For fish:Coat the fish in oil and season with salt and pepper.
Grill for about 3 minutes per side.
For ramps:Toss in a little olive oil, salt and pepper, grill until the ramps have grill marks.