• 1 pound fresh asparagus
• 3 tablespoons lemon juice
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 1/2 teaspoons dill weed
• salt and freshly ground pepper, to taste

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.