Grilled Peppers and Asparagus

It's Barbeque Season and I find it such a treat to have my husband in charge of the grill.

When he looks after doing the meat and often the veggies, my part of the meal is easy peasy.

I love peppers and I love asparagus and the two vegetables  

 complement each other so well.

Recently, I found some of those long pointed sweet peppers at my 

local produce market.

Their lovely shape took this combination of vegetables up a notch in presentation, 

matching the long strips with the asparagus spears.

Once again this is more a serving suggestion than a recipe.

1. Take 3 long pointed sweet peppers - preferably 1 red, 1 yellow and 1 orange
2. Cut them in half lengthwise, remove the seeds and white membranes and slice lengthwise into 1/2 inch strips.
3. Mix about 1/4 cup olive oil with 1 - 2 cloves minced garlic.
4. If you have one of those BBQ pans with the holes in them, place pepper strips and asparagus in a single layer on the pan and brush them all lightly with the olive oil and garlic. If you don't have a pan, grill the veggies on a piece of heavy foil instead.
5. Grill over medium high heat until asparagus is crisp tender and peppers are beginning to char around the edges.
6. If you like, sprinkle with freshly ground black pepper.
7. Top with coarsely grated or shaved parmesan cheese and serve.