|Ok, so this is before we cooked them. I forgot to take a picture after they were cooked and we devoured them all so there are no leftovers!|
Chicken & Asparagus Kabobs
Dipping Sauce: (this is the halved recipe. If you like lots of dip, double it!)
1 cup mayonnaise
1/8 cup sugar
1/8 cup soy sauce
1 Tbsp sesame seeds, toasted
1-1/2 tsp sesame oil
1/4 tsp white pepper
1/4 cup soy sauce
2 Tbsp brown sugar
2 Tbsp water
1 Tbsp sesame oil
1 tsp crushed red pepper flakes
1 tsp minced fresh gingerroot
1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2 inch pieces
2 pounds fresh asparagus, divided (1 pound cut in 2-inch pieces: 1 pound trimmed, blanched and placed in an ice bath, served cold)
2 Tbsp Olive Oil
1/2 tsp salt
In a small bowl combine the dipping sauce ingredients. Cover the sauce and refrigerate for 2-4 hours.
Bring water to boil in a medium sauce pan. Once boiling add the uncut asparagus. Return to boil and boil for only 2 minutes. You do not want to over cook them! Place asparagus directly into ice bath when finished cooking. Chill in fridge until ready to serve.
In a large resealable plastic bag, combine soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger. Add the chicken; seal the bag and turn to coat. Refrigerate for 2 hours, turning occasionally.
Drain and discard marinade. In a large bowl, toss the 2-inch pieces of asparagus with olive oil and salt. On six metal or soaked wooden skewers, alternately thread one chicken piece and two asparagus pieces.
Grill over medium heat for 4-5 minutes on each side or until chicken is not longer pink and asparagus is crisp-tender. Serve with dipping sauce.