5 medium lemons divided
1/2 cup Kraft Sun-dried tomato dressing
4 firm-textured fish fillets (1 lb) cod or salmon
1 lb asparagus, trimmed
Squeeze juice from 1 lemon, mix with the dressing. Pour half of the dressing mixture into large resealable bag. Add fish fillets and marinate in fridge at least 15 min. Cover and refrigerate remaining dressing for later. Preheat grill to medium heat. Cut each of the remaining lemons into 4 slices. Remove fish from marinade; discard bag and marinade. Place 8 of the lemon slices on grill grate; top with the fish. Brush with some of the reserved dressing mixture. Cover grill with lid. Grill 5 min; turn over. Add remaining 8 lemon slices and asparagus to grill. Grill an additional 5 min or until fish flakes easily with fork and asparagus is crisp-tender, brushing with the reserved dressing mixture. Remove fish, lemon slices and asparagus from grill. Discard lemon slices under fish. Serve remaining lemon slices with fish and asparagus.