Cut the capsicums into large pieces, removing the seeds and white membrane. Place, skin side-up, under a hot grill until the skin blackens and blisters. Cool under a tea towel or in a plastic bag, then carefully peel away and discard the skin. Finely dice the capsicum flesh. Put the olive oil, garlic, lemon juice and basil in a small bowl and whisk to combine. Add the capsicum and pine nuts, and season with salt and pepper. Remove the woody ends from the asparagus (hold each spear at both ends ad bend gently – the woody end will snap off at its natural breaking point). Plunge the asparagus into a large frying pan of boiling water and cook for 5 minutes, or until just tender. Drain and plunge into a bowl of iced water, then drain again and gently pat dry with paper towels. Arrange the asparagus on a large serving platter and spoon the dressing over the top. Garnish with the black olives and perhaps a few lemon wedges to squeeze over the top.