Beef and Asparagus Negimaki

Yesterday I hosted the first of three parties I have planned in three weeks time. This one was for someone who can't tolerate gluten, dairy, or eggs so I had to work a little harder than usual on the menu plan. These were delicious, made with gluten free soy sauce. It calls for beef tenderloin, but that shit is expensive so I just bought the thinnest sliced beef that I could find (I think it was bottom round). I went for the broiling option and I think they ended up cooking for 4-5 minutes. Given that I broiled, mine didn't have the fancy grill marks like the picture, but otherwise they came out looking really fancy. I served them with my favorite Kraft Lite Asian Toasted Sesame dressing. I will definitely make these again.

Ingredients

• Salt, for water
• 24 thin stalks asparagus, or 12 thick stalks sliced in half lengthwise
• 1/2 cup soy sauce
• 1/4 cup sugar
• 1 bunch scallions, greens only
• 1 1/2 pounds beef
• Freshly ground black pepper, to taste
• Ice water, for bath 

Directions

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

Recipe and photo from Martha Stewart