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2 bundles asparagus, trimmed and blanched
½ cup (125 ml) teriyaki sauce
Lightly pound slices of beef to an even thickness, about 1½-in (3.5 cm) and
reserve. Slices should be trimmed to 5-in (12 cm) lengths. mix together soy sauce,
sherry, garlic, sugar, sesame oil and vegetable oil. Pour over meat and toss to
coat. Let marinate for 1 hour.
To assemble, lay out slice of beef. At one end, place 3 to 4 pieces of asparagus in
a bunch and roll beef around tightly. Place seam side down on a plate and reserve.
Repeat with remaining beef and asparagus.
Heat cast iron grill pan over high heat or, alternately, use non-stick frying pan.
grill each roll on all sides, seam side down first to seal. Brush liberally with teriyaki
sauce. grill 10 minutes per roll. Let rest for a minute or so before slicing into
sushi-like rounds.
PAIRS wITH
LAS ROCAS gARnACHA
Spain $18.00 163568
SHOT In THe DARK CABeRneT SHIRAz
Australia $13.49 119529
WHITe ASPARAgUS CAnneLLOnI
Serves 5 (2 pieces each)
wHITE SAUCE
½ cup (125 ml) butter
6 tbsp (90 ml) flour
4 cups (1 L) milk
2 bay leaves
¼ tsp (1 ml) nutmeg
salt and pepper, to taste
1 cup (250 ml) parmigiano-reggiano cheese, grated
1 tsp (5 ml) olive oil
melt butter in large saucepan over medium heat. Whisk in flour and cook for 1
minute. gradually add milk, whisking constantly. Add spices. Stir with a wooden
spoon until sauce thickly coats spoon. Stir in cheese. Remove from heat. Spread 4
tbsp (60 ml) of sauce in bottom of large, lightly oiled lasagna dish and save rest for
filling and topping.
CANNELLONI
10 sheets lasagna noodles, fresh, cooked
10 slices prosciutto
2 lbs (1 kg) white asparagus, trimmed and blanched
½ cup (125 ml) parmigiano-reggiano cheese, grated
¼ cup (50 ml) fresh parsley, chopped
TASTE123