Instructions: Mix dressing, pepper, garlic and italian seasoning well. Pour into a gallon-sized ziplock bag.

Blanch the asparagus in boiling water for 3 minutes or until it turns darker green. Drain well and put into the baggie of marinade along with the onions and pepper. Let marinate at room temperature for 1 hour, turning bag as needed to get an even coating. After an hour, drain the marinade off. Preheat foreman grill. Place veggies in a single layer across the grill

Fit as many as you can on in the 1st batch. Close lid and grill for 4 minutes. The onions should remain tender/crsp. If you desire them to be softer, cook another 2 minutes, but dont get them too soft. Arrange on a platter and drizzle with a little melted butter if desired.

NOTES : recipe by Dottie

salad dressing not included in nutrition info (as most is discarded)

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