Grilled Snapper and Asparagus with Red Pepper Sauce

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3 tablespoons extra-virgin olive oil, plus more for the grill

1 large red bell pepper, seeded and chopped

2 cloves garlic, sliced

1 shallot, sliced

4 sprigs thyme

Kosher salt and freshly ground pepper

1 tablespoon sherry vinegar, plus more to taste

1/2 cup heavy cream

4 red snapper fillets (about 6 ounces each)

2 bunches asparagus, trimmed

2 tablespoons chopped fresh parsley