Marinated BBQ Asparagus

Wash the asparagus and peel the bottom third. Bring 1.5 litres of water, butter, sugar and 3 tbsp. Kikkoman Teriyaki marinade to the boil. Cook the asparagus in it for approx. 10 minutes and then drain. Stir together the remaining Kikkoman Teriyaki marinade, tarragon and walnut oil and combine with the asparagus. Wrap three sticks of asparagus in a layer of cheese and then a layer of ham. Place on an aluminium tray and cook on the barbecue for approx. 5-10 minutes.

To make the mayonnaise, whisk the egg yolk, mustard, sugar and vinegar until thick and creamy. Slowly add the oil, stirring continuously, and season with Kikkoman Teriyaki marinade. Serve the asparagus rolls with the mayonnaise.