Beef Negimaki

• 3 spring onions, root trimmed off
• 12 frozen asparagus spears, defrosted
• 12 beef sandwich slices (1/8 thin, about 4 by 6-inches)
• 1/4 cup teriyaki sauce, store-bought

1. Cut each spring onion in half lengthwise, then cut each length in half into 2 pieces, about 4 inches long.
2. Set aside.
3. Trim ends of asparagus spears so that just 4 inches of the floret end remains.
4. Set aside.
5. Lay out beef slices on a work surface, like tall rectangles.
6. Place a green and a white portion of onion and 1 piece of asparagus across the bottom of the beef rectangles.
7. Roll each portion tightly into a cylinder; secure each portion with 1 or 2 toothpicks.
8. Brush each roll with teriyaki sauce.
9. Preheat the grill, grill pan or broiler.
10. Grill or broil for 3 minutes.
11. Turn over and baste each portion again with teriyaki sauce.
12. Cook for another 3 minutes.
13. Serve immediately.

spring onions, beef sandwich, teriyaki sauce

Taken from www.foodnetwork.com/recipes/sandra-lee/beef-negimaki-recipe.html (may not work)