Planked Asparagus & Peppers with Snappy Glaze - Fiery Foods & Barbecue Central

Ingredients

• 1 1/2 cups water
• 1 tablespoon lemon juice
• 1 teaspoon kosher salt
• 2 pounds asparagus, cleaned and trimmed
• 2 tablespoons unsalted butter
• 1/2 cup Tennessee Gourmet™ Snappy Pepper Jelly
• 2 red bell peppers, seeded and sliced into rings
• 2 Northern White Cedar planks, soaked in water at least two hours
• Olive oil
• Cracked black pepper to taste
• Kosher salt to taste