Cut the summer squash into large circles but cutting on an angle.

Cut the tough ends off of the asparagus.

Place the sausage, squash, and asparagus onto a platter and drizzle them with a couple tablespoons of the olive oil.

Sprinkle the squash and asparagus with a little salt.

Heat up and oil the grill (or prepare according to your specific grill).

Cook the sausage until it is nicely charred and cooked through. I like to leave it on the “cool” part of the grill while I cook up the veggies so that all the juices can settle. You can also remove the sausage from the grill, cover it with some foil and place it in a warm oven (about 200 degrees) while prepping everything else.

Cook the veggies on the grill until they have nice grill marks and a good char. Careful not to overcook them or they will be too mushy.

Meanwhile, cook the pasta in salted water until al dente. Reserve 1 cup of the pasta water.

Drain the pasta and add the butter and parmesan.

Chop up the vegetables and cut the sausage into bite-sized pieces. Add them into the pasta.

Stir everything together and add some of the pasta water. I like to add enough cheese and pasta water, over a low heat, until it creates a sauce.

Squeeze in the additional olive oil, a squeeze of fresh lemon juice, add salt and pepper to taste and serve.