Though the original recipe, courtesy of Cooking Light, featured larger spears of asparagus threaded onto wooden skewers for ease of turning while grilling, I used what I had on hand. In this case, our smaller asparagus, sans the skewers, turned out just fine. But if you have them, thread a few sticks through the top and bottom of a row to make a 'raft'. They are so much easier to flip all at once when one side has been grilled.
Use fresh, beautiful green (or white if you are lucky enough to have them) spears that snap when the ends are broken off. Fresh asparagus is truly the best!
- 16 asparagus spears (the thicker, the better)
- 1 Tablespoon of low-sodium soy sauce (trust me on this one, go low sodium)
- 1 teaspoon of dark sesame oil
- 1 clove of garlic, minced well
- 2 teaspoons of toasted sesame seeds
- 1/4 teaspoon freshly ground black pepper
Prepare an outdoor, or an indoor electric grill to high heat.
Toast sesame seeds with salt and pepper. (Think toaster oven.) Set aside.
Combine soy sauce, minced garlic and sesame oil in a large, shallow container. Place the spears into the mix, and move them around to coat them. You may also brush the mix onto the spears. Grill approximately three minutes, turn over, grill for three more minutes.
Remove from the grill, sprinkle with the sesame seed, salt and pepper combination.