Roasted asparagus with balsamic bell pepper sauce

Cut the peppers and zucchinis into very small pieces. Heat 1 tbsp of frying oil in a non-stick frying pan and fry the vegetables for approx. 2-3 mins. fry. Deglaze with white wine. Cover the pan with a lid and cook for a further 5-7 minutes. steam. Season with salt and pepper. Remove the vegetables from the heat and place in a bowl. Mix in the oregano and balsamic vinegar and cook for approx. 5 mins. leave it.
Wash the green asparagus, cut off the woody ends and fry in a grill pan with frying oil. It is ready when it has got some color.
Mix the sauce again and serve lukewarm over the asparagus with the Parmesan and a little lemon zest.
Delicious as a starter with some bread or as a main course or side dish.