Heat the oil in a large skillet. Add the pepper strips and asparagus stalks, and sauté over medium heat for 5 to 6 minutes. Add the onion, zucchini, asparagus tips, and mushrooms. Sauté 4 to 5 minutes. Add the diced tomatoes, salt, and pepper. Cook uncovered over medium heat for 10 minutes, stirring frequently. Stir in the parsley and garlic. Taste, and adjust the seasoning.