Sandy, do you need a Caesar dressing recipe or just a grilling technique? I typically make a super low-cal/low-fat caesar but I have a good one for a spicy Caesar (not low-cal)as well.

The important thing about grilling Romaine is to make sure the grill is super hot. Split Romaine hearts lengthwise & brush with olive oil on the cut side. Grill cut-side down for about 2-3 minutes until grill marks appear & rest of lettuce juuust begins to wilt. Grilled side will be golden with grill marks & that's just enough to heat the half-heads through.

Drizzle generously with Caesar dressing and top with shaved parmiggiano reggiano and garlic croutons (I can give you the worlds easiest crouton instructions too if you'd like).

I also like to sprinkle a few chopped sun-dried tomatoes over the whole thing but this is certainly not necessary because the grilling adds a unique layer of flavor as well.

Incidentally, we've found that good steaks need no marinade. We really like reduced-sodium Montreal Steak Seasoning (do they have Montreal Seasoning in BC? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />) to add a little flavor without covering up the flavor of the meat. Without that, just a little sea salt & coarse black pepper is all steak should need.

As far as the asparagus, I agree: toss in a little olive oil, a teensy bit of salt, and directly on grill for 4-7 minutes depending on thickness. Sprinkle with a squeeze of lemon juice and grated Parm before serving if desired, though a little pepper is enough if not desired!