Asparagus & Red Pepper Saute

I had a wonderful weekend with my daughter Kate, in Grand Rapids, Michigan.  She's a great cook and always an inspiration to me.  We always seem to find time to cook when we're together and this weekend was no exception.  Kate had picked up some huge asparagus from the farmers market and we decided to saute those in garlic and olive oil and toss in some red and yellow peppers along with mushrooms. Fresh parmesan and lemon juice were all that was needed with these vegetables since they were at their peak of freshness.  We served this over whole wheat pasta for a vegetarian entree but it would be great just as a side also.  For dessert  Kate baked a rhubarb-strawberry oat crumble with newly picked rhubarb she had snagged at the farmer's market too.