Method:Grilling

1. Formula

1. Salt for water
2. 24 thin stalks asparagus
3. 1/2 cup soy sauce
4. 1/4 cup sugar
5. 1 bunch scallions, greens only
6. 1 1/2 pounds beef tenderloin
7. freshly ground black pepper to taste

2. Nutrition Information

• Calories: 199 kcal
• Carbohydrates: 11 g
• Dietary Fiber: 1 g
• Fat: 10 g
• Protein: 15 g
• Sugars: 8 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. 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.

4. Remark