Grilled Lemon-Tilapia with Asparagus

• 5 lemons, divided
• 1/2 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
• 4 tilapia fillets (1 lb./450 g)
• 1 lb. (450 g) fresh asparagus spears, trimmed

1. Squeeze juice from 1 lemon; mix with dressing.
2. Pour half over fish in shallow dish; turn to coat both sides of each fillet.
3. Refrigerate 15 min.
4. to marinate.
5. Refrigerate remaining dressing mixture for later use.
6. Meanwhile, heat barbecue to medium heat.
7. Cut each of the remaining lemons into 4 slices.
8. Remove fish from marinade; discard marinade.
9. Place 8 lemon slices on barbecue grate; top with fish.
10. Brush with some of the remaining dressing mixture.
11. Grill 5 min.
12. ; turn.
13. Add remaining lemon slices and asparagus to barbecue.
14. Grill 5 min.
15. or until fish flakes easily with fork and asparagus is crisp-tender, brushing occasionally with remaining dressing mixture.
16. Remove fish, lemon slices and asparagus from barbecue.
17. Discard lemon slices under fish.
18. Serve remaining lemon slices with fish and asparagus.

lemons, italian dressing, tilapia

Taken from www.kraftrecipes.com/recipes/grilled-lemon-tilapia-asparagus-185545.aspx (may not work)