I catered an event for 30 Japanese guests on Saturday. It was meant to be a party, but there was not much to celebrate. It’s devastating.
Anyway, I made many new hors d’oeuvres that I had never made before and was quite pleased at how they turned out. One of the favorites was Grilled Beef Negimaki Rolls with Asparagus & Scallions. My daughter, Zoe, and her friend, Maddy, served for me and kept eating them before taking them out!
Grilled Beef Negimaki Rolls with Asparagus & Scallions
Salt, for water
24 thin stalks asparagus, or 12 thick stalks sliced in half lengthwise
1/2 cup soy sauce
1/4 cup packed light brown sugar
1 bunch scallions, greens only
1 1/2 lbs beef tenderloin
Freshly ground black pepper, to taste
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.
Whisk together soy sauce and sugar until dissolved; set aside. Cut scallions into 3 1/2-inch lengths, julienned lengthwise; set aside.
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.
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 negimaki, brushing with sauce and turning, until slightly charred and medium rare, about 2 minutes. Serve.