Leave the saffron to soak in the white wine. Drizzle a little oil over the coquilles and season with salt and pepper.
Pre-heat your BBQ over a medium heat for 2-3 minutes with the Skottel or Chef Pan in place and add a drizzle of oil and the garlic. Add the coquilles and cook for 3 minutes, then turn over. Drizzle with the white wine and saffron mixture and cook for another 3 minutes.
At the same time add the asparagus to the outer edge of the cooking surface and cook for 3-4 minutes then put in on to a large serving bowl and add a squeeze of lemon juice and a small drizzle of oil.
Add the coquilles to the serving plate and top with the sesame seeds, serve immediately. Perfect as an appetiser or small starter for a large group.