Beef and Asparagus Negimaki

Directions

Preheat a grill or grill pan until hot, or prepare oven broiler.

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Bring a medium saucepan of salted water to a boil.

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Cut off asparagus ends to within 3 1/2 inches from tips; reserve bottoms for another use. Place tips in boiling water; cook until bright green but still crunchy, about 1 minute.

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Prepare an ice-water bath.

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Drain asparagus; transfer to an ice-water bath to stop cooking.

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Drain asparagus again in a colander, and set aside.

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Whisk together soy sauce and sugar until dissolved; set aside.

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Cut scallions into 3 1/2-inch lengths, julienned lengthwise; set aside.

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Slice tenderloin into 1/4-inch-thick pieces. Place one slice between two pieces of plastic; pound lightly to an even thickness.

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Remove plastic; trim into 2-by-5-inch rectangle. Repeat with remaining beef.

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Dip a piece of beef in soy-sauce mixture, and place on a clean surface.

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Season with pepper.

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Place 1 piece of scallion and 2 asparagus tips across 1 end of beef, so vegetables extend over edges; roll.

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Set aside.

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Repeat with remaining beef and vegetables.

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Grill or broil negimaki, brushing with sauce and turning, until slightly charred and medium rare, about 2 minutes.

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Serve.

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Yield: 8 servings

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