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I swear there have been threads like this before but not recently. (And by not recently I mean not in the past year or so probs)

Roasted asparagus with roasted red pepper sauce.

A bunch of asparagus, trimmed.
2 red peppers, seeded and cut into quarters.
Garlic to taste, minced/crushed
Around a tbsp or two of olive oil

Grab a big bowl, and toss your asparagus and red peppers with the oil and garlic.

Arrange on a baking pan in one layer and pop in the oven at 400 degrees for 10-15 minutes. Turn the asparagus and flip the red peppers, and put it back in for another 10 minutes.

If your red peppers are soft and the skins are black in some places, then they're done. If your asparagus is soft, it also is done. Turn the oven off and possibly even leave it cracked open a bit and leave the asparagus in there to keep it warm.

Take your bell pepper and toss it in a blender. Add in:

1/4 cup olive oil
1/4 cup red wine/balsamic vinegar mix (I usually throw about two healthy splashes of balsamic and fill the rest of the measure with red wine vinegar)
1-however many you like cloves of garlic minced,
Dried herbs such as basil and oregano
Some salt to taste.

If its runny add a bit more water.

You can pile the asparagus on top of brown rice, add the red pepper sauce and just go, its tasty enough to just have on it's own.

I just made this and its super fantastic.
Polenta with Lemony Asparagus and Chickpeas



From here: http://blog.fatfreevegan.com/2010/03/polenta-with-lemony-asparagus-and.html

For the polenta virgin: I'd never made polenta before this, she says to cook it for 30 minutes and use less liquid if you're cooking on the stove rather than in a pressure cooker, my polenta thickened up in like, 5 minutes. Next time I make it I'll be using the original liquid measurements to see if it cooks a little longer and doesn't end up so hard. (hard polenta is just as tasty and you can use leftovers for polenta lasagna though.)