Heres a recipe for Grilled Chicken and Asparagus with Crumbled Blue Cheese I got from Safeways Grilling website http://grilling.safeway.com/index.cfm
* 4 Boneless & Skinless Chicken Breasts (halves; about 1 2/3 lbs. total), rinsed and patted dry
* 2 red onions (1 lb. total), peeled and sliced crosswise 1/2-in. thick
* 2 lbs. asparagus (at least 1/2 in. wide), tough ends snapped off
* 3 tbsp. Extra Virgin Olive Oil
* 2 tbsp. minced Tarragon leaves
* Salt and freshly ground black pepper
* 3/4 cup (4 1/2 oz.) crumbled blue cheese
1. Prepare a gas or charcoal grill for direct, high heat (you can hold your hand 1 to 2 in. above the cooking grate only 2 to 3 seconds
2. While grill heats, arrange chicken, onions, and asparagus in 2 large, shallow pans. Brush all over with oil and sprinkle all over with tarragon, then salt and pepper to taste.
3. Lay onions on cooking grate; cover gas grill. Cook until browned, about 5 minutes. Turn onions over with a wide spatula, then add chicken to grill. Brown chicken on underside, 3 to 5 minutes. Turn onions and chicken over, then add asparagus. Cook, turning foods often with spatula and tongs, until chicken is no longer pink in thickest part (cut to test) and vegetables are tender-crisp, 5 to 10 minutes more. As ingredients are done, lift to a platter.
4. Arrange chicken, onions, and asparagus on platter. Sprinkle blue cheese on top.
* 4 Boneless & Skinless Chicken Breasts (halves; about 1 2/3 lbs. total), rinsed and patted dry
* 2 red onions (1 lb. total), peeled and sliced crosswise 1/2-in. thick
* 2 lbs. asparagus (at least 1/2 in. wide), tough ends snapped off
* 3 tbsp. Extra Virgin Olive Oil
* 2 tbsp. minced Tarragon leaves
* Salt and freshly ground black pepper
* 3/4 cup (4 1/2 oz.) crumbled blue cheese
1. Prepare a gas or charcoal grill for direct, high heat (you can hold your hand 1 to 2 in. above the cooking grate only 2 to 3 seconds
2. While grill heats, arrange chicken, onions, and asparagus in 2 large, shallow pans. Brush all over with oil and sprinkle all over with tarragon, then salt and pepper to taste.
3. Lay onions on cooking grate; cover gas grill. Cook until browned, about 5 minutes. Turn onions over with a wide spatula, then add chicken to grill. Brown chicken on underside, 3 to 5 minutes. Turn onions and chicken over, then add asparagus. Cook, turning foods often with spatula and tongs, until chicken is no longer pink in thickest part (cut to test) and vegetables are tender-crisp, 5 to 10 minutes more. As ingredients are done, lift to a platter.
4. Arrange chicken, onions, and asparagus on platter. Sprinkle blue cheese on top.
