Instructions: Soak skewers or toothpicks in cold water one hour before using, then drain.

Set up grill for direct grilling and preheat to high.

Snap off woody bases of asparagus and discard. Skewer four to five asparagus spears together, using toothpicks or bamboo skewers.

Use one skewer about an inch below the tips and one about an inch above the bottom to make "rafts." Leave a little space between spears.

In a small bowl, combine sesame oil, soy sauce and garlic; stir to mix. Brush on asparagus rafts on both sides. Season with salt and pepper.

Place asparagus rafts on hot grate and grill until nicely browned, turning to brown on both sides. Sprinkle with sesame seeds as spears grill.

Serve asparagus as rafts or unskewered.

Makes four servings.

Notes: Darker Asian-style sesame oil is sold at Asian markets and in the Asian specialty section of most supermarkets. Refrigerate after opening. If you want to grill asparagus spears without skewering, lay them on a vegetable grate.

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