4-6 mini sweet peppers
Tuscan Garlic seasoning (or seasoning blend of choice, Louisiana Cajun Seasoning would be good as well)
First, select and prepare fresh asparagus spears. Then, snap or chop into halves or thirds to desired length (make sure you snapped off and discarded the tough thick ends prior to this). Clean, remove seeds, and chop mini sweet peppers to bite sizes. Put 1-2 T. of olive oil into a nonstick skillet and add vegetables and seasoning (we add it pretty heavily since some will inevitably end up staying in the pan or getting left on our plates). Cook, stirring frequently, over medium heat until tender but not soft or limp. Serve immediately while hot as these cool off pretty quickly when removed from heat.