- Oven directions: Preheat oven to 200 °C (400 °F).
Barbecue directions: Preheat the barbecue at a medium-high intensity.
- In a small bowl, combine 15 mL (1 tbsp.) oil, tamari sauce, brown sugar, sesame oil and garlic. Set aside. Remove hard pale end (about 2 cm or 1 inch) from asparagus spears before cutting in half.
- Oven directions: Arrange asparagus, bell pepper, onion and lemongrass on a baking sheet. Pour tamari mixture over vegetables and mix. Set aside.
Barbecue directions: Place asparagus, sweet pepper, onion and lemon grass on a large double thickness of aluminum foil. Pour tamari sauce mixture over vegetables. Fold over foil to make an airtight package. Place chicken tournedos on lower rack of barbecue and place vegetable papillote on upper rack.
- Oven directions: Heat 15 mL (1 tbsp.) oil in a skillet set over medium-high heat. Season tournedos with salt and pepper on both sides. Sear tournedos for around 2 minutes per side or until browned. Place tournedos on baking sheet alongside vegetables. Cook in the oven for another 15–20 minutes or until the internal temperature of the meat reaches 74 °C (165 °F).
Barbecue directions: Season tournedos with salt and pepper. Shut lid and grill chicken for 10 minutes per side, or until internal temperature reaches 74 °C (165 °F). Cook vegetables for about 15 minutes, or until tender-crisp.
- Before serving vegetables, remove lemon grass stalks and sprinkle with sesame seeds.
- Serve tournedos with Asian vegetables.
Variation: Replace asparagus by green and yellow beans.