Wash and cut asparagus to fit canning jars. Peel garlic and onions. Wash peppers; seed and slice lengthwise, the bell peppers. Place 2 or 3 or more cloves of garlic sliced in half into each jar. Fill jars with the asparagus, tips up, adding onion(s), carrot sticks, bell peppers, for both flavor and color and/or other peppers.