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1. Preheat grill to 350° to 400° (medium-high)
heat. Place chicken between 2 sheets of heavy-duty
plastic wrap; flatten to 1/4-inch thickness, using
a rolling pin or meat mallet. Sprinkle with
seasoning and salt.
2. Grill chicken, covered with grill lid, 4 to 5
minutes. Add green onions to grill (if desired),
and grill chicken and onions 4 to 5 minutes or
until chicken is browned and done.
3. Snap off and discard tough ends of asparagus.
Cook asparagus and next 2 ingredients in hot oil
in a large nonstick skillet over medium-high heat,
stirring often, 3 to 4 minutes or until asparagus
is crisp-tender. Add capers and lemon juice; cook
1 to 2 minutes, stirring to loosen browned bits
from bottom of skillet. Remove from heat; stir in
dill and butter, stirring until butter melts.
4. Place chicken and onions on bread, and top with
sauce.
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