Ingredients
1 medium red onion cut into 1/2 -inch thick slices
1 medium red bell pepper, seeded, quartered
1 medium yellow bell pepper, seeded, quartered
8 ounces fresh asparagus, tough ends removed
Olive oil
8 ounces uncooked linguine
3 tablespoons olive oil
1/2 cup (2 ounces) finely shredded Asiago cheese
1 (8-ounce) package Louis Kemp® Lobster Delights cut into chunks
Shredded Asiago cheese, if desired

Instructions
Prepare grill for direct cooking. Brush all vegetables lightly with olive oil. Grill over medium heat. Cook onion slices 10 to 12 minutes, and remaining vegetables 6 to 8 minutes. Turn all half way through cooking. Meanwhile, cook linguine according to package directions; rinse and drain. Toss cooked pasta with 3 tablespoons olive oil and cheese; keep warm. Cut onion slices and asparagus into bite size pieces; cut peppers into strips. Toss vegetables with pasta and serve. Top with additional cheese, if desired.

Preparation Time
45 min.