Best. Appetizer. Ever. There’s not much else to say about these teriyaki spiked, tender, rib eye-wrapped asparagi. Asparaguses? Asparagee? Anyway, when you are looking for an appetizer or side dish that is truly flavorful and addictive, look no further than this page.
½ cup sake
½ cup mirin
½ cup coconut aminos
2 tablespoons pure maple syrup
2 tablespoons fresh ginger, grated
2 tablespoons garlic clove, chopped
1 pound rib eye steak, thinly sliced
1 bunch Asparagus
sea salt
1 Lemon, juice and zest
black pepper
1 tablespoon sesame oil
Combine the sake, mirin, coconut aminos, syrup, ginger, and garlic in a bowl. Mix well.
Arrange the sliced rib eye in a shallow pan. Pour the marinade over the rib eye. Place in the fridge to marinate for an hour.
Bring a large pot of water to boil. Add a sprinkle of sea salt. Wash the asparagus and trim the tough ends. Add the asparagus to the boiling water. Blanch for about 10 minutes, until tender and vibrantly green. Drain.
Place the blanched asparagus in a medium bowl. Combine with the lemon, lemon zest, pepper, and sesame oil.
Wrap each blanched asparagus with a piece of marinated rib eye. Place back in the shallow pan. Spoon the marinade over the wraps. At this point you could keep the wraps in the fridge for up to a few hours, until you are ready to cook.
Place a large skillet over medium-high heat. Add the wrapped asparagus to the preheated skillet and cook until browned, about 5 minutes per side. Enjoy!
I find these wraps to be just as delicious when served chilled as they are when served hot. If you’re making these for guests, it’s nice to make them ahead of time and chill them on the serving platter. Just don’t start “taste-testing,” or you may end up with an empty platter.
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