| 1. |
In a large resealable plastic bag, combine the soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger. |
| 2. |
Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally. |
| 3. |
Drain and discard marinade. In a large bowl, toss the asparagus with olive oil and salt. |
| 4. |
On six metal or soaked wooden skewers, alternately thread one chicken piece and two asparagus pieces. |
| 5. |
Grill, covered, over medium heat for 4-5 minutes on each side or until chicken is no longer pink and asparagus is crisp-tender. |
