1 bunch asparagus
2 cloves garlic
salt and pepper, to taste
2 tablespoons olive oil
1. Broil the asparagus, mushrooms, and garlic on high for 10 minutes with olive oil, and season.
2. Put the broiled veggies in a food processor and pulse until it's a pesto-ish consistency.
3. Serve on top of toasted baguettes or crostini. Add some tofu for creaminess, if desired.