Precook Chicken and cut into bite size pieces. Then set aside.

Clean and Cut Asparagus into 2 inch peices

Mix Italian dressing, Balsamic Vinegar, Honey and seasoning in a small bowl.

In saucepan heat a tablespoon oil and reheat chicken and thawed Shrimp until hot.

Add half the Balsamic mixture to saucepan, stir to coat Chicken and Shrimp. Once thoroughly heated and coated, remove from pan and set aside.

Add vegetables to pan and cook covered over medium heat until asparagus and onions are tender.

When asparagus and onions are cooked add the Chicken and Shrimp and heat until hot. When thoroughly heated and the other half of the balsamic mixture and stir well.

Serve with rice.

Use fresh parsley and a seeded chopped tomato as garnish.