Grilled Asparagus With Ginger Sesame Dipping Sauce
Viking Cooking School Chef Elizabeth Heiskell fires up the indoor grill and demonstrates how to turn ordinary asparagus into something extraordinary. The Ginger Sesame Dipping Sauce that accompanies the asparagus gives it an Asian flare.
- 1/4 cup japanese mayonnaise
- 3 tbsp. red miso
- 1 tbsp. lemon juice
- 1 tbsp. white onion, minced
- 1 tbsp. yellow onion, minced
- 1 tsp. toasted sesame oil
- 1 tbsp. ginger, finely grated
- 1 green onion, tops only
- 1 pound asparagus spears
- 2 tbsp. neutral flavored oil
- salt and pepper to taste
- 12 (6-inch) bamboo skewers
Soak the bamboo skewers in water for 30 minutes to 1 hour.
First make the dipping sauce. Whisk together the mayonnaise, miso, lemon juice, onion, sesame oil, and fresh ginger; place in the refrigerator for at least 30 minutes before serving to allow the flavors to develop.
While the dipping sauce is chilling, you can grill the asparagus. Preheat the grill to medium-high heat. Clean the grill grates with a stiff brush, then oil liberally to prevent sticking. (Note: To use a grill pan, preheat the pan to medium-high heat; add the oil and heat through.)
Toss the asparagus spears with the oil, then season generously with salt and pepper. Lay the 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 the asparagus from the 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.
You can use yellow onion in place of white, if you prefer.
If you opt to use the green onion tops as garnish, cut them into 1/16 inch thick slices.
Time to prepare: 2 hours.