Chicken and Asparagus Kabobs

Dipping Sauce:
2 cups mayonnaise
1/4 cup sugar
1/4 cup soy sauce
2 Tbsp sesame seeds
1 Tbsp sesame oil
1/2 tsp white pepper

Kabobs:
1/4 cup soy sauce
2 Tbsp brown sugar
2 Tbsp water
1 Tbsp sesame oil
1 tsp crushed red pepper flakes
1 tsp minced fresh gingerroot
1 - 1 1/2 pounds boneless skinless chicken breasts, cut into 1-1 1/2 inch pieces
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 Tbsp olive oil
1/2 tsp salt

~ In a bowl, combine the sauce ingredients. Cover and refrigerate for 2-4 hours.

~ In a large re-sealable plastic bag, combine the soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger. Add the chicken; seal the bag and turn to coat. Refrigerate for 2 hours, turning occasionally.

~ Drain and discard marinade. In a brown bag, toss the asparagus with olive oil and salt. On six metal or wooden soaked skewers, alternating, thread one piece of chicken and two pieces asparagus. Grill, covered, over medium heat 4-5 minutes on each side or until chicken juices run clear and asparagus is crisp and tender.

~ Serve with dipping sauce.

originally from Taste of Home Magazine, submitted by reader Katie.