1-1/2 lb. asparagus trimmed of woody ends
1/2 cup prepared roasted red peppers
1 tbsp chopped flat leaf parsley
1 tbsp chopped thyme
1 tbsp rosemary
1 tsp pepper
salt to taste

Steam asparagus until tender. Peel and seed roasted peppers and place in blender. Mix remaining ingredients with peppers and puree for 30 seconds. Strain the sauce through sieve. Arrange asparagus on large platter and drizzle with sauce.