4 oven roasted plum tomatoes, cut lengthwise

For the Asparagus

1 bunch (about a pound) of aspragus (thick spears are best for roasting)

1 tablespoon of mild tasting olive oil

A big pinch of coarse sea salt

Zest from 1 lemon

For the polenta

Two and a quarter cups of low sodium vegetable stock

Three quarters of a cup of polenta

Half teaspoon of dried rosemary

1 tablespoon of butter (like Earth Balance), optional