Beef and Asparagus (Japanese Negimaki)

Beef negimaki is an amazing Japanese style appetizer that looks super fancy, but is easy to prepare and quick to cook. It's low carb, tastes so good and would be perfect for a dinner party appetizer or for a backyard barbecue dinner. They can be prepared well ahead of time and cooked quickly before serving so they make for a pretty stress free appetizer when entertaining friends and family.

sea salt, for water
24 thin stalks asparagus, or 12 thick stalks sliced in half lengthwise
½ cup soy sauce
¼ cup sugar
1 bunch scallions, greens only
1½ lbs beef tenderloin
black pepper, freshly cracked
ice water, for bath

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 3½” 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.

Whisk together soy sauce and sugar until dissolved; set aside. Cut scallions into 3½” lengths, julienned lengthwise; set aside.

Slice tenderloin into ¼”-thick pieces. Place one slice between two pieces of plastic; pound lightly to an even thickness. Remove plastic; trim into 2x5” rectangle. Repeat with remaining beef.

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.

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

Makes 24 servings.