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A wonderful combination that tastes of spring or summer. Since peppers are plentiful right now, I used a combination of sliced fresh red & green peppers with sweet onions. Since the pieces were larger, kept the pieces of chopped artichokes a bit larger as well, in quarters. Added a teaspoon of thyme and a little black pepper to this to make it zing with the vinagrette (in this case one from Maple Grove Farms). This would be a perfect for a BBQ or picnic as it would travel well. You could even grill the peppers, onions and asparagus on an indoor or outdoor grill for another flavor dimension. My only change would be to reduce the cooking time for the asparagus to 5-6 minutes to keep it crisp as it was a little mushy. Thanks.