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Stephanie Dumpson's Grilled Asparagus with Julienne Yellow and Orange Bell Peppers

Serves 2

Originally aired

INGREDIENTS
  • 1/2 pound of Asparagus, trimmed
  • 1/4 mixed of julienne cut yellow and orange bell peppers
  • 1 tablespoon of EVOO - Extra Virgin Olive Oil
  • Salt and pepper to taste
PREPARATION

Preheat grill to medium to high temperature.

Lightly coat veggies with EVOO.

Grill veggies for 3 to 4 minutes or to desired tenderness.

Salt and pepper to taste.

Serve and enjoy!

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