INGREDIENTS:
1 pound fresh asparagus
3 tablespoons lemon juice
1/4 cup olive oil
2 clove garlic, minced
1 1/2 teaspoons dill weed
salt and freshly ground pepper, to taste
PREPARATION:
Remove the bottom third of the asparagus (woody parts of the stalk) and discard. Place asparagus in casserole dish. Add remaining ingredients. Marinate at least 1 hour, turning frequently.
Place skewers through the middle of the asparagus spears, or place spears in a greased grill basket.
Grill over hot coals until tender but still crunchy. Garnish with diced red bell peppers and lemon slices.
