Drizzle the asparagus,swordfish,salmon,jalapeno,with olive oil.Season all with a light spinkle of lemon pepper,cajun seasoning,& garlic powder.
Put the boudin&the jalapeno on the grill first,then the asparagus then the fish about 5 or so minutes apart,rotating & flipping as needed,by putting these items on the grill in this timely order they should all come off the grill at the same time.
I like to use a shelf brand horseradish cream sauce to accompany the swordfish & ranch dressing to accompany the salmon.
This dish goes great with a chilled bottle of blush wine-Then it's nap time-LATTER!!!!!