• 1 bunch green asparagus
• 1/2 red bell pepper
• 1/2 yellow bell pepper

(A)

• 1/2 Tbsp Kikkoman Soy Sauce
• 1 Tbsp extra virgin olive oil
• 1 tsp whole grain mustard
• 1/3 tsp sugar

1. (1) Remove the hard base (about 2 cm or 0.8 in.) of each asparagus spear and lightly coat each in olive oil (not included in recipe ingredients). Cut the bell peppers in half and remove the seeds.
   (2) Heat a grill on high for 2 minutes. Place the bell peppers on the grill and grill on one side for 4 minutes, turn over and grill for an additional 2 minutes. Cut into bite-size pieces.
   (3) Grill the asparagus spears on one side for 5-6 minutes, turn over and grill for an additional 2-3 minutes. Cut into bite-size pieces, combine together with (2) and dress with (A).