For the simplest vegan recipe in the whole wide world, open a tin of asparagus, drain, plop into a bowl, then add salt, pepper, and a red wine vinaigrette to your taste.
I do somewhere around 3 parts excellent quality olive oil plus 1 part excellent quality red wine vinegar, salt & pepper, and a teaspoon of either Dijon mustard or sometimes Ancienne (country) mustard.
If my family were more French, I’d do 2 parts oil to 1 part vinegar, but I do like to cater to their tastes so they will eat the good stuff, such as salads, pot au feu, steamed artichokes, etc.
If you’re happy to take this from vegan to vegetarian, add some shaved or grated Parmesan cheese.
Please drink some WATER.