Grilled Asparagus with Ginger Sesame Dipping Sauce
Ginger Sesame Dipping Sauce
Asparagus
Toss asparagus spears with oil, then season generously with salt and pepper. Lay asparagus spears side by side; skewer through all of the spears on both ends to form a “raft.” Grill until golden brown on both sides, about 2 to 3 minutes.
Remove asparagus from skewers, then sprinkle with toasted sesame seeds. Attractively arrange on a platter and serve warm, chilled, or at room temperature with Ginger Sesame Dipping Sauce.
Serves 4.
- 1/4 cup Japanese mayonnaise
- 3 tablespoons red miso
- 1 tablespoon freshly squeezed lemon juice (juice of about 1/2 medium lemon)
- 1 tablespoon minced white or yellow onion
- 1 teaspoon toasted sesame oil
- 1 tablespoon finely grated fresh ginger
- 1 green onion, green tops only, cut into 1/16-inch thick slices, for garnish (optional)
Asparagus
- 1 pound fresh asparagus spears, tough ends removed
- 2 tablespoons neutral-flavored oil (grapeseed or canola), plus extra for oiling grill
- Salt and freshly ground black pepper, to taste
- Toasted sesame seeds, for garnish
- 12 (6-inch) bamboo skewers, soaked in water for 30 minutes to 1 hour
Toss asparagus spears with oil, then season generously with salt and pepper. Lay asparagus spears side by side; skewer through all of the spears on both ends to form a “raft.” Grill until golden brown on both sides, about 2 to 3 minutes.
Remove asparagus from skewers, then sprinkle with toasted sesame seeds. Attractively arrange on a platter and serve warm, chilled, or at room temperature with Ginger Sesame Dipping Sauce.
Serves 4.