Grilled Asparagus and Potatoes
1 tablespoon sesame oil
3 tablespoons toasted sesame seeds, plus more for garnish
1 bunch (about ½ pound) asparagus
¼ cup canola or vegetable oil
⅓ pound new red potatoes, cut into quarters
Juice of 1 lemon
Prepare grill for indirect and direct grilling.
In a shallow dish, combine the sesame seeds and oil. Add the asparagus and roll to coat. Remove from oil and set aside until ready to grill.
To the dish add canola oil, lemon juice and salt and pepper. Add potatoes and toss to coat. Transfer potatoes to a large piece of foil and fold into a sealed pouch.
Place pouch over direct heat for 20 minutes and then move to indirect for about 5-6 minutes while you cook the halibut (see related recipe) and asparagus.
Place the asparagus over direct heat on one side of the grill. Roll and rotate asparagus to avoid burning. After about 5 minutes, remove from the grill and arrange the asparagus on a plate. Sprinkle liberally with toasted sesame seeds.
Remove potatoes from foil pouch, the pieces should be fork-tender. Serve with asparagus and halibut.
Serves two.