Pork shashlik with sesame rice

Ingredients:

• 700 g of boneless pork tenderloin, cut into 4 cm pieces (trim fat)
• 1 and 1/4 tbsp. basmati or jasmine rice
• 2 bunches asparagus (trim ends)
• 1 teaspoon toasted sesame seed oil
• 1.5 tbsp sesame seeds
• Salt and ground pepper
• 1 tbsp. vegetable oil
• 1/4 cup ponzu sauce
• Lemon wedges for garnish

Preparation:

1. Heat the sesame oil in a medium saucepan over medium-high heat. Add the sesame seeds and toast, stirring, until golden brown, about 1 minute.
   
   Add the rice, then pour in 1 3/4 cups water, bring to a boil, and simmer until most of the water has evaporated, about 8 minutes. Cover the pan, reduce the heat to low, and simmer until tender, about 12 minutes more. Remove from the heat and set aside until ready to serve.
2. Meanwhile, preheat the grill in the oven. Thread the pork onto 4 long metal skewers, leaving space between each piece. Season with salt and pepper. Place the asparagus on a baking sheet and toss with vegetable oil and ponzu sauce. Set the asparagus aside and place the skewers on top.
   
   Grill the pork and asparagus, turning once or twice, until the pork is browned and cooked through and the asparagus is charred, 8 to 10 minutes. Transfer to plates and spoon the pork and any juices over the pork. Serve with sesame rice and lemon wedges.
   
   Ponzu sauce – a piquant Japanese seasoning. If you can't find it, use low-salt soy sauce and a little lemon juice.