Grilled Sardines and Asparagus With Citrus, Chiles and Sesame

• 16 or 20 fat asparagus stalks
• 8 scaled, gutted whole sardines
• Extra-virgin olive oil
• Salt
• 1 tablespoon white and black sesame seeds, toasted
• 5 or 6 mild chiles, like pasilla
• 2 cloves garlic
• 1 bunch mint
• 1/2 bunch cilantro
• 1 bunch chives
• 2 sprigs tarragon
• 3 cups assorted citrus segments (orange, grapefruit, pomelo, etc.).

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.

stalks, sardines, extravirgin olive oil, salt, white and, chiles, garlic, mint, cilantro, chives, tarragon

Taken from cooking.nytimes.com/recipes/1016163 (may not work)