-
1
In a small skillet of boiling water, blanch the asparagus until bright green, about 1 minute.
-
2
Using a slotted spoon, transfer the asparagus to a plate and pat dry.
-
3
Add the scallions to the skillet and blanch until bright green, about 45 seconds; transfer to the plate and pat dry.
-
4
Lightly season the vegetables with salt and lightly coat with sesame oil.
-
5
Set a slice of beef on a work surface and season with salt and pepper.
-
6
Arrange an asparagus stalk and a scallion lengthwise on the meat; trim them flush with the meat.
-
7
Roll up the meat around the asparagus and scallion and secure with a toothpick.
-
8
Repeat with the remaining slices of beef, asparagus and scallions.
-
9
In a small bowl, mix the miso with the soy sauce, mirin, sugar and ginger.
-
10
Put the beef rolls in a shallow baking dish and coat generously with the miso mixture.
-
11
Let stand for 20 minutes.
-
12
Heat a grill pan over high heat.
-
13
Lightly brush the pan with vegetable oil.
-
14
Add the beef-and-scallion rolls and cook over high heat until nicely charred all over, about 1 minute per side.
-
15
Transfer to a cutting board and remove the toothpicks.
-
16
Slice each roll on the diagonal 1 1/2 inches thick.
-
17
Arrange the slices on a platter, cut sides up, and serve right away.
