Beef and Asparagus Negimaki

Contributed By: kornkven
marthastewart.com

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Total Preparation Time: 15 to 30 minutes
Ingredients: Beef
Actual Cooking Time: Less than 15 minutes
Number of Servings: More than 10
Origin: Asian
Special Features: Simple (6 ingredients or less)
Meal Type: Appetizers

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Ingredients

Salt for water
24 Thin stalks asparagus, or 12 thick stalks sliced in half lengthwise
1/2 c. Soy sauce
1/4 c. Sugar
1 bunch Scallions, greens only
1 1/2 lbs. Beef tenderloin
Freshly ground black pepper to taste

Preparation

1. Preheat a grill or grill pan until hot, or prepare oven broiler. Bring a medium saucepan of salted water to a boil. 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. Prepare an ice-water bath. Drain asparagus; transfer to an ice-water bath to stop cooking. Drain asparagus again in a colander, and set aside.

2. Whisk together soy sauce and sugar until dissolved; set aside. Cut scallions into 3 1/2-inch lengths, julienned lengthwise; set aside.

3. Slice tenderloin into 1/4-inch-thick pieces. Place one slice between two pieces of plastic; pound lightly to an even thickness. Remove plastic; trim into 2-by-5-inch rectangle. Repeat with remaining beef.

4. Dip a piece of beef in soy-sauce mixture, and place on a clean surface. Season with pepper. Place 1 piece of scallion and 2 asparagus tips across 1 end of beef, so vegetables extend over edges; roll. Set aside. Repeat with remaining beef and vegetables.

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