Cut each roll into 3 or 4cm (1¼-1½") depending on the length of the roll and your preference. Place the rolls upright on a plate and serve. (Note 4)
1. You can buy sliced beef at Asian grocery stores. You might find sliced beef made specifically for sukiyaki or shabu-shabu. I find that beef slices for sukiyaki is easier to handle as shabu-shabu slices are paper thin. But if the slices are paper thin, you could layer more slices to make the beef thicker when rolled.
The slices I used was about 8-10cm wide, 20 cm long each. The width was just right for the half length asparagus. If your slices are smaller, you can overlap pieces to make to a similar size, or to match with the length of asparagus.
If you don’t have access to sliced beef, you can make your own. Buy a block of beef meat (tender meat cuts) and freeze it for a couple of hours until the meat is half frozen. Then slice them with a sharp knife to about 2mm thickness.
If the slice is too thick, pound it and make it thin. If you have a meat slicer, that will be easier, of course.
2. If you prefer sweeter flavour, you could add up to 1 teaspoon of sugar to the sauce.
3. If the asparagus is very thick, cut the stem vertically into half or quarter after cutting the stem into half length. In which case, you would probably need less number of stems.
4. I cut the roll into three pieces. To place them upright, I also trimmed the edge but for home cooking, you needn’t to do that. You can even place them like logs, instead of upright position. Or slice diagonally for a change.