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•    5 medium lemons, divided
•    1/2 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
•    4 firm-textured fish fillets (1 lb.)(cod/tilapia/salmon)
•    1 lb. asparagus, trimmed
SQUEEZE juice from 1 of the lemons; mix with the dressing. Pour half of the dressing mixture into large resealable plastic bag. Add fish fillets; seal bag. Marinate in refrigerator at least 15 min. Cover and refrigerate remaining dressing mixture for later use.
MEANWHILE, 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 fish 5 min.; turn over. Add remaining 8 lemon slices & the asparagus to grill. Grill an additional 5 min. until fish flakes easily with fork & asparagus is crisp-tender, brush with the reserved dressing. Remove fish, lemon slices & asparagus from grill. Discard lemon slices under fish. Serve remaining lemon slices with fish/asparagus.