I threw a surprise birthday party for my husband a few days ago. Ironically, he was the first one to arrive. That was not really the surprise I was going for.
Usually I prepare all of his favorite dishes for family and friends to enjoy with him. For the last couple weeks, he’s been craving for Cơm Hến, grilled beef-wrapped asparagus a combination sweet-dessert drink of sương sáo hột é và đười ươi with young coconut juice, and dried logan. And although I just made an asparagus dish recently, I guess he didn’t get enough. So grilled beef-wrapped asparagus was one of a few appetizers for his birthday.
Grilled beef-wrapped asparagus is a new dish that we first tasted at the Asparagus Festival in Stockton a month ago. My children and husband really like it, so he asked me to replicate the dish while the asparagus season is still around.
Recently in this wildly unpredictable weather, we had a beautiful afternoon and my husband suddenly wanted to barbeque and invited my brother-in-law’s family to join us for dinner. This was the very first time I experimented with the grilled asparagus dish.
I love the delicate fusion of fresh asparagus wrapped in a slice of beef, topped with slices of red onions and jalapeno that is slightly soaked in a savory sweet and tart sauce. This dish is simple and yet very tasty and versatile. It can be an appetizer or you can make it the main dish.
Ingredients
A large bunch of asparagus
2 pounds thinly Sliced Rib Eye Beef (Japanese supermarkets usually carry it)
1 Sweet Red Onion, thinly sliced
4 Jalapeno, thinly sliced
A few prigs of Cilantro
1/2 cup Ponzu Sauce
1 tablespoon Soy Sauce
1 tablespoon Sugar
1-2 tablespoons finely chopped Garlic
