Cover; process 10 to 15 seconds or until finely ground.
Add roasted peppers and crushed red pepper.
Cover; process about 10 seconds or until finely ground.
Add cheese, chili sauce and 1 tablespoon of the milk.
Cover; process about 10 seconds or until well mixed.
Add remaining 1 tablespoon milk if needed for dipping consistency.
In 12-inch skillet, heat 3⁄4 inch water to boiling.
Add asparagus; cover and cook 2 minutes.
Drain.
Plunge asparagus into ice water until cold; drain.
On serving platter, arrange asparagus spears.
Serve with dip.
*To toast nuts, cook in an ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
Notes & Wine Advice
This awesome dip is based on romesco, a classic Spanish sauce served with fish and poultry; almonds, red bell pepper, tomato, onion and garlic are what make it special.