Grilled Asparagus with Spring Onions and Green Goddess Dressing

In a food processor, mini food processor, or blender, combine all of the dressing ingredients except salt and pepper and blend until very smooth and bright green. Season to taste and set aside.

Heat a grill to medium high. Remove a 36-inch length of Reynolds Wrap^® Heavy Duty Aluminum Foil from the roll, and fold in half. Roll the edges over a few times to create sides, and crimp the corners. Poke a holes in it using a metal skewer or the tip of a sharp knife. Place the foil “pan” on a baking sheet, and place the asparagus and onions on it. Toss with the oil, coarse salt and pepper, coating well.

Using tongs, slide the foil “pan” to the grill while holding the baking sheet right next to the grill. Grill for 5-7 minutes, tossing once or twice, until lightly charred and tender. (time will vary depending on heat of grill and thickness of asparagus).

Using tongs, pull the foil “pan” onto the baking sheet.

Spread some of the green goddess dressing on the bottom of a serving platter, and top with the asparagus and onions. Sprinkle with flaky sea salt and snipped chives. Pass extra dressing on the side.