Chicken and Asparagus Kabobs

"These Oriental-flavored kabobs, served with a tasty dipping sauce, are special enough to make for guests at your next backyard get-together. Sometimes, I substitute salmon for the chicken." By Kelly Townsend. From TOH. Marinating time is not included.

• Ready In: 35 mins
• Serves: 6

Ingredients

• Dipping sauce

• 2  cups mayonnaise
• 1⁄4 cup sugar
• 1⁄4 cup soy sauce
• 2  tablespoons sesame seeds, toasted
• 1  tablespoon  sesame oil
• 1⁄2 teaspoon white pepper

• Kabobs

• 1⁄4 cup soy sauce
• 2  tablespoons brown sugar
• 2  tablespoons water
• 1  tablespoon  sesame oil
• 1  teaspoon crushed red pepper flakes
• 1  teaspoon  minced  fresh gingerroot
• 1 1⁄2 lbs boneless skinless chicken breasts, cut into 1 1/2 inch pieces
• 1  lb fresh asparagus, trimmed and cut into 2 inch pieces
• 2  tablespoons olive oil
• 1⁄2 teaspoon salt

Directions

1. In a bowl, combine the sauce ingredients. Cover and refrigerate for 2-4 hours.
2. In a large resealable plastic bag, combine the soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally.
3. Drain and discard marinade. In a bowl, toss the asparagus with olive oil and salt. On six metal or soaked wooden skewers, alternately thread one chicken piece and two asparagus pieces. Grill, covered, over medium heat for 4-5 minutes on each side or until chicken juices run clear and asparagus is crisp-tender. Serve with dipping sauce.