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1
Add juice of 4 lemons to large zipper bag or bowl with lid.
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2
Stir in Worcestershire sauce, garlic, and about 2t seasoning blend and stir to combine.
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3
Add chicken breasts and shake or toss in marinade to cover.
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4
Refrigerate several hours, or overnight.
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5
Combine cream cheese, 1 stick butter, mayo, cayenne, a dash of the salt blend and juice from 1/2 a lemon and stir well til combined and smooth.
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6
Add herbs and blend in.
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7
Set aside
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8
Grill* chicken breasts over medium coals until cooked through, turning once.
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9
Meanwhile melt remaining butter and toss asparagus in 2T butter, juice from 1/2 lemon, and the seasoning blend, until well coated.
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10
With last of the melted butter, brush insides of all rolls.
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11
When chicken has been turned, add asparagus to grill and rolls, also, cut side down, but on indirect heat.
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12
(Upper rack or outsides of grill rack, or, if needed, the asparagus and rolls can be added after chicken is removed from grill)
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13
Grill until asparagus is tender, and rolls are starting to brown.
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14
About 10 minutes.
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15
Let everything rest 5-10 minutes to cool slightly, then serve as sandwiches by spreading top roll with sauce, and placing cut asparagus spears on top of chicken breast on bottom roll.
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16
*This entire recipe can also be made, indoors, by broiling
