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.
- Category: Appetizer
- 1/4 cup Japanese mayonnaise
- 3 tablespoons red miso
- 1 tablespoon freshly squeezed lemon juice (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)
- 1 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,
- toasted sesame seeds, for garnish
- 12 6-inch bamboo skewers, soaked 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.