Beef and Asparagus Negimaki
  • Servings: 8
  • Salt for water
  • 24 thin stalks asparagus
  • 1/2 cup soy sauce
  • 1/4 cup sugar
  • 1 bunch scallions, greens only
  • 1 1/2 pounds beef tenderloin
  • freshly ground black pepper to taste
  1. Preheat a grill or grill pan until hot, or prepare oven broiler.
  2. Bring a medium saucepan of salted water to a boil.
  3. 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.
  4. Prepare an ice-water bath.
  5. Drain asparagus; transfer to an ice-water bath to stop cooking.
  6. Drain asparagus again in a colander, and set aside.
  7. Whisk together soy sauce and sugar until dissolved; set aside.
  8. Cut scallions into 3 1/2-inch lengths, julienned lengthwise; set aside.
  9. Slice tenderloin into 1/4-inch-thick pieces. Place one slice between two pieces of plastic; pound lightly to an even thickness.
  10. Remove plastic; trim into 2-by-5-inch rectangle. Repeat with remaining beef.
  11. Dip a piece of beef in soy-sauce mixture, and place on a clean surface.
  12. Season with pepper.
  13. Place 1 piece of scallion and 2 asparagus tips across 1 end of beef, so vegetables extend over edges; roll.
  14. Set aside.
  15. Repeat with remaining beef and vegetables.
  16. Grill or broil negimaki, brushing with sauce and turning, until slightly charred and medium rare, about 2 minutes.
  17. Serve.
  18. Yield: 8 servings