Grilled Sesame Asparagus

Charcoal-Grilled Sesame Asparagus

via Cook's Illustrated

serves 4

• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 2 teaspoons light brown sugar
• 1 medium garlic clove, minced or pressed through garlic press
• 1/2 teaspoon grated fresh ginger
• 1/8 teaspoon red pepper flakes
• 1 pound asparagus, ends trimmed*
• table salt and ground black pepper
• 1 tablespoon sesame seeds, toasted**
• vegetable oil for cooking grate

1. Whisk soy sauce, vegetable oil, sugar, garlic, ginger and pepper lakes in shallow dish. Add asparagus and toss until well-coated. Let marinate at room temperature for at least 15 minutes or up to 1 hour.

2. Light large chimney started filled with charcoal (6 quarts, about 100 briquettes) and burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Build modified two-level fire by arranging coals evenly over half of grill, leaving other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes. Scrape cooking grate clean and oil grate. Grill is ready when coals are medium-hot.***

3. Remove asparagus from dish (don't discard mainade) and grill directly over coals , turning frequently , until tender and lightly charred, 4 to 8 minutes.

4. Add grilled asparagus to dish with reserved marinated. Add sesame oil and toss until asparagus is well coated. Season with salt and pepper to taste and sprinkle with sesame seeds. Serve.


* Use asparagus at least 1/2 inch thick near the base. Pencil-thin spears easily fall through the grill, so place them perpendicular to the grates. Even those that don't are more susceptible to burning. When storing, trim 1 inch off-ends and put cut-side down in a cup of water with an unsealed bag over the top.

** Toast the sesame seeds in a dry skillet over medium heat, stirring frequently, until golden, about 5 minutes.

***Over medium-hot heat, you should be able to hold your hand 5 inches above the grate for 3-4 seconds.