Chicken Asparagus Negimaki

Ingredients

• 1/3 cup reduced-sodium soy sauce
• 1/3 cup mirin (sweet Japanese rice wine)
• 1 tablespoon white miso (fermented soybean paste)
• 2 garlic cloves, lightly crushed
• 2 teaspoons finely grated peeled ginger
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon toasted sesame oil
• 8 asparagus spears (12 ounces), trimmed, peeled
• Kosher salt
• 4 6-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness
• 1/3 cup thinly sliced scallions, divided
• 3 teaspoons toasted sesame seeds, divided

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