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Elizabeth Andoh
30
Medium
By Elizabeth Andoh
Published 1985
These are a more delicate version of the scallion and beef rolls so popular in Japanese restaurants in America.
Snap off the tough stems of the asparagus; you’ll be left with stalks about 4 inches long. Use a single stalk for each roll if the asparagus is ½ inch or more in diameter; use two stalks if they’ve slender. If