Name: Chicken-Asparagus Negimaki
Prep time: 20 minutes
Total time: 40 minutes
Yield: 4 to 6 Servings
Ingredients: 1/3 cup reduced-sodium soy sauce; 1/3 cup mirin (sweet Japanese rice wine); 1 tablespoon white miso (fermented soybean paste); 2 garlic cloves, lightly crushed; 2 teaspoons finely grated peeled ginger; 2 teaspoons fresh lemon juice; 1/2 teaspoon toasted sesame oil; 8 asparagus spears (12 ounces), trimmed, peeled; Kosher salt; 4 6-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness; 1/3 cup thinly sliced scallions, divided; 3 teaspoons toasted sesame seeds, divided

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©Romulo Yanes

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