Pinning asparagus spears together with skewers makes it easier to flip them and grill evenly on both sides. Make sure to remove skewers before serving to younger children.
16 thick asparagus spears (about 1 pound)
1 tablespoon lower-sodium soy sauce
1 teaspoon dark sesame oil
1 garlic clove, minced
2 teaspoons sesame seeds, toasted
1/8 teaspoon black pepper
Dash of salt
How to Make It
Preheat grill to high heat.
Snap off tough ends of asparagus. Line up 4 asparagus spears, touching each other, on a flat surface. Thread 2 (3-inch) skewers or wooden picks horizontally through spears 1 to 1 1/2 inches from each end to form a raft. Repeat procedure with remaining asparagus spears.
Combine soy sauce, oil, and garlic, stirring with a whisk; brush evenly over rafts. Place rafts on grill rack coated with cooking spray. Grill 3 minutes on each side or until crisp-tender. Sprinkle evenly with sesame seeds, pepper, and salt.
Young Chefs can:
Count out and line up 4 asparagus spears
Sprinkle grilled rafts with sesame seeds
Older Chefs can:
Carefully thread asparagus onto skewers
Brush rafts with soy sauce mixture before grilling
Recipes adapted from Steven Raichlen's books How to Grill (Workman, 2001) and BBQ USA (Workman, 2003)