Cut off the tough woody ends of the asparagus and wash the scallions and peel off or cut any wilted greens
In a bowl whisk together the crushed garlic clove, sesame oil, honey and tamari/coconut aminos
Place the scallions and asparagus on the barbecue and brush with the sauce. Cook for approximately 4 to 5 minutes per side (10 minutes total) until they are tender with char marks. You may require more time depending on the size and thickness of the vegetables
Place the grilled vegetables on a serving plate and top with the remaining marinade and sprinkle with sesame seeds.