18 large fresh fat asparagus spears, washed, dried, and bottom tough portion snapped off
1/2 - 1 cup Kraft Italian Dressing (Bottled)
1 gallon size Ziploc bag
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Let's Make It
Place the asparagus and dressing in the Ziploc and refrigerate 24 hours.
Next day: Heat your gas or charcoal grill about 10 minutes on high. Remove the asparagus from the bag and place directly on the grill, turning often for about 8 minutes, or until the stalks turn a lighter green and have slight grill marks on them.
Test one -- they should be crunchy, not soft. Remove to a plate and cover 10 minutes. Serve with any meal.