GRILLED ASPARAGUS AND CORN SALAD

Two of summer’s favorite tastes — corn on the cob and fresh asparagus — join forces in this crunchy, zesty side dish. I used a combination of super- thick and very thin asparagus.

1 pound asparagus, ends snapped off

2 ears sweet corn, halved

Dark sesame oil, for basting, plus 3 tablespoons for dressing

Coarse salt and freshly ground black pepper

Vegetable oil for grill grates

For vinaigrette

1 lemon, zest finely grated and fruit cut in half crosswise

¼ cup sugar, divided

2 tablespoons rice vinegar

Salt and pepper, to taste

2 tablespoons chopped fresh cilantro

1 tablespoon black or toasted white sesame seeds

Set up grill for direct grilling and heat to high.

Pin asparagus stalks together with bamboo skewers to form rafts, 4 to 5 stalks per raft. Lightly brush asparagus and corn with

sesame oil and season with salt and pepper.

Brush or scrape grill grates clean and oil well. Grill asparagus and corn until well browned, 3 to 4 minutes per side for asparagus and a little longer for corn. Transfer to wire rack to cool. Cut kernels off cobs using long lengthwise strokes of a chef’s knife.

For vinaigrette: Dip cut sides of lemon halves in sugar and place them, sugared side down, on grill grate. Grill until darkly browned, 3 to 4 minutes. Squeeze lemon juice from caramelized lemon halves into a mixing bowl, discarding any seeds.

Add lemon zest, vinegar, 2 teaspoons of sugar, salt and pepper. Whisk until salt and sugar crystals are dissolved. Whisk in 3 tablespoons of sesame oil and 1 tablespoon water. Stir in grilled corn, cilantro, and salt and pepper to taste. The mixture should be highly seasoned.

Remove skewers and arrange grilled asparagus spears on a platter or plates. Spoon grilled corn mixture over them, leaving ends of the asparagus exposed. Dust with sesame seeds and you’re in business.