These are super yummy. They don’t look real pretty, but they’re a great main dish, or side dish for any meal. The peanut dipping sauce is EXCELLENT with them also. Who knew, peanut butter, steak and asparagus went SO well together?

1 pound asparagus spears, ends trimmed (a thicker stalk is actually better because it can hold the weight of the steak)
1 pound beef tri-tip roast, sliced super thin (ask your butcher to slice it thin)

Ponzu Marinade Sauce
1/3 cup soy sauce
1/4 cup lemon juice
1 tablespoon rice wine vinegar
1/3 cup vegetable stock

Mix all ingredients together. Marinate meat in the sauce for 30 minutes.

Peanut Dipping Sauce
1/2 cup natural creamy peanut butter
1/4 cup low-sodium chicken broth
3 tbsp soy sauce
1 tsp honey
1 1/2 tbsp minced fresh ginger
2 tbsp lime juice
1 tsp minced garlic
1 tsp curry powder
1 tbsp green onion, chopped

Mix all ingredients in a small bowl with a whisk.

Sauce can be made ahead of time and will keep 3 to 4 days in the refrigerator.

Making the spears
Blanch the asparagus spears by dropping into boiling water for approximately 2 minutes. Remove them and place immediately in an ice bath to stop the cooking process.

Once cooled, drain the ice water and pat spears dry with a towel.
*I used frozen asparagus, which they are already blanched. I skipped this step and let them thaw ont he counter for about an hour.

Wrap each asparagus spear with a thin slice of the marinated tri-tip.
Place the wrapped spears on a very hot grill; grill the beef for about 1 minute each side.
Serve immediately with peanut sauce for dipping.