Grilled Sesame Asparagus

Good with any of the Asian-influenced main courses in this book-or with
anything
else, for that matter.

1 pound (500 grams) asparagus
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 jalapeno, finely minced
1 tablespoon toasted sesame seeds

Have your fire ready, the prep on this recipe doesn't take much time. Snap
the bottom off of each stalk of asparagus where it breaks naturally. Mix
together the soy sauce, rice vinegar, sesame oil and minced jalapeno in a
bowl. (Now wash your hands! You must always wash your hands after
handling hot peppers, or the next time you touch your eyes, nose, or
mouth, you'll be sorry.) Put the sesame seeds in a small, dry skillet and
shake them over a medium-high flame until they start to make little
popping sounds. Turn off the burner (and if you have an electric stove,
remove the pan from the heat). Okay, throw your asparagus on the grill,
over a medium fire-it's a good idea to have a small-holed grill for this.
Baste the asparagus with the soy sauce mixture as it grills and turn the
asparagus a few times. Grill until the asparagus has brown spots, then
remove to serving plates. Drizzle with the remaining soy sauce mixture,
garnish with the toasted sesame seeds and serve.

4 servings

Each serving will have 4 grams of carbohydrate and 2 grams of fiber, for a
usable carb count of 2 grams; 2 grams protein.


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