1 cup baby asparagus cut into halves
10 – 12 slices beef loin sliced extremely thin. Ask the butcher for this.
3 tbsp light Teriyaki sauce
1-2 tbsp sesame oil
1 large clove of minced garlic
1/2 tsp grated ginger
1/3 to 1/2 tsp sugar whatever your sweet tooth dictates
toasted sesame seeds
Salt And Pepper
apanese chili powder (optional)
Rinse the asparagus, cut in half and trim off the tough parts.
Mix Teriyaki sauce, sesame oil, sugar, garlic, ginger, salt and pepper in a mixing bowl, add the beef and marinade for a minimum of 15 minutes.
Wrap the beef around each piece of baby asparagus. Secure with a toothpick or skewer.
Add sesame oil to a sauce pan, bring to medium to medium high heat, then cook both sides of the asparagus wraps for 3-5 minutes. The asparagus should be al dente’ and not limp.
To serve, arrange on a serving platter, remove the toothpick or skewer. Drizzle on a little bit of sesame oil, and sprinkle some toasted sesame seeds. Dust with Japanese chili powder if desired.