Ingredients:

• 2 bunches of Asparagus

• 1/4 cup olive oil

• Salt to taste

• 1 wedge of Parmesan

Mexican Bagna Cuada (Combine and Mix):

• 70g Sesame Seeds

• 70g Walnuts, roughly chopped

• 20g Garlic, microplaned

• 25g Miso

• 20g Cilantro, chopped

• Juice of 2 Limes

• 4 Arbol Chilies

• 10g Coriander, toasted and ground

• 12g Whole Cumin, toasted and ground

• 25g Salt

• 10g Whole Black Pepper, toasted and ground

• 1 quart Extra Virgin Olive Oil

Instructions:

1. Snap stems from asparagus.

2. Lightly brush with olive oil.

3. Grill over medium heat until just cooked.

4. Arrange grilled asparagus on a large platter.

5. Spoon Mexican Bagna Cuada generously over the asparagus.

6. Garnish with shaved Parmesan.