Antipasto Platter

1 14 oz cans of artichoke hearts in water, drained
1 12 oz jar roasted red peppers, drained
1 bunch asparagus, roasted
1 green and/or black olives
1 cup cherry tomatoes
1 pkg sliced provolone or mozzarella cheese (optional)
1 avocado, sliced

Arrange all ingredients on a platter. Squeeze a little lemon juice on avocado to keep it from turning brown. Serve with crusty bread.