-
1
Prepare a medium-hot grill.
-
2
Break off the woody ends of the asparagus, and peel each stalk from the flower all the way to the end.
-
3
Blanch the asparagus in salted water until bright green but slightly crunchier than you want.
-
4
Spread them out on a baking sheet, and allow to cool.
-
5
Brush the sardines with a small amount of olive oil, and season with salt and a big pinch of the sesame seeds.
-
6
Toss the cooled asparagus with olive oil, and sprinkle with salt and sesame as well.
-
7
Break up the chiles into manageable pieces, and grind in a coffee or spice grinder to a coarse texture.
-
8
Rehydrate the chiles by mixing with a couple of tablespoons of boiling water.
-
9
Pound the garlic with a mortar and pestle until it is a roughish puree.
-
10
Chop the herbs.
-
11
Mix the chiles, garlic and herbs with enough olive oil to make a thick but pourable sauce.
-
12
Add a pinch of salt, and taste.
-
13
Put the sardines on the grill, and cook until fairly brown and halfway done.
-
14
Carefully flip them over, and grill on the other side.
-
15
Larger sardines will take 3 or 4 minutes on each side, smaller ones about 2 minutes on each side.
-
16
Grill the asparagus for about the same time.
-
17
Spread the citrus on a platter, and lightly season with salt.
-
18
Place the hot sardines and asparagus on top of the citrus.
-
19
Spoon over some of the herby chile sauce, and sprinkle the rest of the sesame over the top.
-
20
Serve the remaining sauce on the side.
