- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 12 negimaki
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 452
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 74 g
- Cholesterol
- 214 mg
- Sodium
- 499 mg
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 12 negimaki
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 452
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 74 g
- Cholesterol
- 214 mg
- Sodium
- 499 mg
Ingredients
Directions
- Cut each spring onion in half lengthwise, then cut each length in half into 2 pieces, about 4 inches long. Set aside.
- Trim ends of asparagus spears so that just 4 inches of the floret end remains. Set aside.
- Lay out beef slices on a work surface, like tall rectangles. Place a green and a white portion of onion and 1 piece of asparagus across the bottom of the beef rectangles. Roll each portion tightly into a cylinder; secure each portion with 1 or 2 toothpicks.
- Brush each roll with teriyaki sauce.
- Preheat the grill, grill pan or broiler. Grill or broil for 3 minutes. Turn over and baste each portion again with teriyaki sauce. Cook for another 3 minutes.
- Serve immediately.
