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 for you)
Ponzu sauce for marinating
Peanut sauce for dipping
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 for 30 minutes.
1/2 cup natural creamy peanut butter
1/4 cup low-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 tsp honey
1 1/2 tablespoons minced fresh ginger
2 tablespoons lime juice
1 teaspoon minced garlic
1 teaspoon curry powder
1 tbsp green onion, chopped
Mix all ingredients in a small bowl.
Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.
Yield: about 1 1/4 cups
Making the spears:
Start by blanching the asparagus spears by dropping into boiling water for approximately 2 minutes; remove and place immediately in an ice bath to halt the cooking process. Once cooled, drain the ice water and pat spears dry.
*I used frozen asparagus. And they are already blanched, so I just left them out for about an hour to thaw.
Wrap each spear with a thin slice of the tri-tip.
Place the marinated spears on a very hot grill; grill the beef for about 1 minute each side.Serve with peanut sauce for dipping.