Best Grilled Sesame Asparagus Recipes

GRILLED SOY-SESAME ASPARAGUS

Steps:

• Preheat grill for high heat.
• In a bowl, mix sesame oil, soy sauce, garlic, and brown sugar. Place asparagus in the bowl, and toss to coat.
• Lightly oil a fine-mesh grill grate. Place asparagus on grate, and cook 8 minutes, until tender but firm. Garnish with sesame seeds to serve.

GRILLED MAHI MAHI FILLETS AND ASPARAGUS WITH ORANGE AND SESAME

Steps:

• Preheat grill pan to over medium high to high heat. Season mahi mahi fillets with salt and pepper. Combine the lime juice, dark soy, ginger and a little vegetable or canola oil in a shallow dish. Turn the mahi mahi in the citrus soy marinade and let it hang out for 10 minutes. Grill on hot grill pan for 6 minutes per side for a 1-inch fillet or until fish is firm and opaque.
• Take 1 spear of asparagus and hold it at each and. Bend the asparagus until it snaps and breaks. Use this spear as your guide on where to trim the ends of your bundle of spears. Using a peeler, make thin long strips of orange zest from both oranges. Cut the ends off the zested oranges and stand them up right on a cutting board. Remove the pith in strips using sharp knife and cutting down from the top of the orange. Discard the pith. When the oranges are both peeled and trimmed, turn them on their sides and slice into 1/4-inch rounds, cross sectioning the whole. Set the orange disks aside. In a skillet with a cover, bring 1-inch water to a boil with the zest of the oranges and grated fresh gingerroot. Allow the orange zest and ginger to simmer for at least 1 minute then add salt and asparagus spears. Simmer the spears 3 to 5 minutes until just tender. Drain the asparagus. Discard the orange zest and ginger. Assemble a few spears on each dinner plate, layering them back and forth, crisscrossing the spears over orange slices. Sprinkle sesame seeds over asparagus and oranges and top with 1 portion of grilled mahi mahi. Garnish assembled fish and asparagus with chopped or thinly sliced chives.

SESAME GRILLED ASPARAGUS RAFTS

Steps:

• With one hand, hold an asparagus stalk at its base. Bend the stalk over with your other hand - the asparagus will break where the woody part ends and the tender part begins. Discard the base. Place 4 or 5 asparagus stalks next to one another. Skewer them crosswise in two places - just below the tips and 3cm from the bottom - with slender bamboo skewers. You will end up with something that looks like a raft.
• In a small bowl, combine the sesame oil, soy sauce, garlic and sesame seeds and stir with a fork to mix. Brush this mixture on the asparagus rafts on both sides. Season the asparagus with a little salt and lots of pepper.
• Grill the asparagus on a barbecue or in a griddle pan for 4-5 mins per side, turning with tongs. Sprinkle with sesame mix as they grill.

GRILLED SARDINES AND ASPARAGUS WITH CITRUS, CHILES AND SESAME

Steps:

• Prepare a medium-hot grill. Break off the woody ends of the asparagus, and peel each stalk from the flower all the way to the end. Blanch the asparagus in salted water until bright green but slightly crunchier than you want. Spread them out on a baking sheet, and allow to cool.
• Brush the sardines with a small amount of olive oil, and season with salt and a big pinch of the sesame seeds. Toss the cooled asparagus with olive oil, and sprinkle with salt and sesame as well.
• Break up the chiles into manageable pieces, and grind in a coffee or spice grinder to a coarse texture. Rehydrate the chiles by mixing with a couple of tablespoons of boiling water.
• Pound the garlic with a mortar and pestle until it is a roughish purée. Chop the herbs. Mix the chiles, garlic and herbs with enough olive oil to make a thick but pourable sauce. Add a pinch of salt, and taste.
• Put the sardines on the grill, and cook until fairly brown and halfway done. Carefully flip them over, and grill on the other side. Larger sardines will take 3 or 4 minutes on each side, smaller ones about 2 minutes on each side. Grill the asparagus for about the same time.
• Spread the citrus on a platter, and lightly season with salt. Place the hot sardines and asparagus on top of the citrus. Spoon over some of the herby chile sauce, and sprinkle the rest of the sesame over the top. Serve the remaining sauce on the side.

GRILLED SESAME ASPARAGUS

Steps:

• Soak 2-3 bamboo skewers in water for 30 minutes or more.
• Wash asparagus and snap the ends off. *Note: Snapping the ends off with your fingers rather than cutting will prevent the asparagus from being stringy.
• Thread the asparagus spears onto the bamboo skewers.
• Spoon or brush the toasted sesame oil onto the asparagus.
• Spoon or brush the soy sauce onto the asparagus.
• Sprinkle with pepper.
• Place on BBQ grill and cook for 3-4 minutes until tender-crisp.
• Sesame seeds can be added after cooking or before, whichever you like better.
• Any extra soy sauce-oil mixture can either be used for dipping or basting during cooking.

GRILLED SOY-SESAME ASPARAGUS

Steps:

• Toss asparagus with other ingredients.
• Grill over coals on a fine-mesh grate until crisp tender, about 7-10 minutes (time will vary with size).
• To cook indoors, bake in a 400F oven for 12 minutes or until cooked the way you like.

GRILLED MAHI MAHI FILLETS AND ASPARAGUS WITH ORANGE & SESAME

Steps:

• Fish: Preheat grill pan to over medium high to high heat.
• Season mahi mahi fillets with salt and pepper.
• Combine the lime juice, dark soy, ginger and a little vegetable or canola oil in a shallow dish.
• Turn the mahi mahi in the citrus soy marinade and let it hang out for 10 minutes.
• Grill on hot grill pan for 6 minutes per side for a 1-inch fillet or until fish is firm and opaque.
• Asparagus: Take 1 spear of asparagus and hold it at each and. Bend the asparagus until it snaps and breaks. Use this spear as your guide on where to trim the ends of your bundle of spears.
• Using a peeler, make thin long strips of orange zest from both oranges.
• Cut the ends off the zested oranges and stand them up right on a cutting board.
• Remove the pith in strips using sharp knife and cutting down from the top of the orange. Discard the pith.
• When the oranges are both peeled and trimmed, turn them on their sides and slice into 1/4-inch rounds, cross sectioning the whole.
• Set the orange disks aside.
• In a skillet with a cover, bring 1-inch water to a boil with the zest of the oranges and grated fresh gingerroot.
• Allow the orange zest and ginger to simmer for at least 1 minute then add salt and asparagus spears.
• Simmer the spears 3 to 5 minutes until just tender.
• Drain the asparagus.
• Discard the orange zest and ginger.
• Assemble a few spears on each dinner plate, layering them back and forth, crisscrossing the spears over orange slices.
• Sprinkle sesame seeds over asparagus and oranges and top with 1 portion of grilled mahi mahi.
• Garnish assembled fish and asparagus with chopped or thinly sliced chives.

GRILLED ASPARAGUS WITH SESAME GINGER AND SOY

Steps:

• Preheat BBQ or chargrill.
• Combine water, ginger, lime juice and chilli, stir well set aside.
• Toss asparagus in oil and grill until charred on all sides.
• Mix with garlic and sesame seeds.
• Add soy and reserved ginger mixture. Serve.

SESAME GRILLED ASPARAGUS

Steps:

• 1. Special equipment: large toothpicks or slender bamboo skewers Set up your grill for direct grilling and preheat to high.
• 2. Snap the fibrous ends off the asparagus stalks and discard. Lay 3 or 4 stalks side by side to form a sort of raft and skewer crosswise in 2 places with toothpicks or bamboo skewers. This makes it easier to turn the grilled asparagus and it looks cool as all get out. Lightly brush each raft on both sides with sesame oil and season generously with salt and pepper.
• 3. Place the asparagus rafts on the grate and grill until nicely browned on both sides, 2 to 4 minutes per side. Serve at once-reminding each eater to remove the skewer.

SESAME GRILLED ASPARAGUS

Steps:

• In a shallow pan, soak skewers in cold water for 1 hour, then drain and set aside.
• Preheat grill to high. Snap off the woody bases of the asparagus and discard. Skewer 4 or 5 asparagus spears together, using the toothpicks or 2 bamboo skewers, forming a raft shape.
• In a small bowl, combine the sesame oil, soy sauce, and garlic and stir with a fork to mix. Brush this mixture on the asparagus rafts on both sides. Season the asparagus with a little salt and lots of pepper.
• When ready to cook, place the asparagus rafts on the hot grate and grill until nicely browned on both sides, 2 to 4 minutes. Sprinkle with the sesame seeds as they grill. You can serve the asparagus as rafts or unskewered.

SESAME-GRILLED ASPARAGUS

Steps:

• Spear six asparagus stalks together side by side, like a raft. Combine the sesame oil, soy sauce and garlic, then stir and brush the mixture onto both sides of the raft. Sprinkle sesame seeds on top. Add salt and pepper, to taste. Grill over direct heat for 2 to 4 minutes, until brown on both sides.
• Makes 4 servings; serving = 1/2 of one raft