Food & Cooking Recipes Appetizers Beef and Asparagus Negimaki 3.1 (106) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 24 This Japanese appetizer makes a great bite-size hors d'oeuvre for parties. Ingredients 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 1 ½ pounds beef tenderloin Freshly ground black pepper, to taste Ice water, for bath Directions 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 negamaki, brushing with sauce and turning, until slightly charred and medium rare, about 2 minutes. Serve. Rate it Print