24 thin asparagus spears, trimmed
1/2 C. soy sauce
1/4 C. sugar
1/4 C. mirin or 1/4 C. dry sherry
1 T. fresh ginger, grated
1 garlic clove, minced
1 bunch green onion, greens portions only
1 1/2 lb. beef tenderloin
fresh ground black pepper, to taste

Preheat grill pan until hot; bring salted water to a boil over medium high heat in a saucepan. Blanch asparagus spears for 1 minute; drain and plunge in an ice water bath to stop cooking. In a small saucepan combine soy sauce, sugar, mirin (or dry sherry), ginger, and garlic; heat over medium heat until reduced and slightly thickened; set aside to cool. Cut green onions in fourths, lengthwise, so you have long strips. Slice beef in 1/4 inch slices, then pound to tenderize and thin out. Dip beef slice in soy sauce mixture and place on a clean work surface; season with pepper. Place an asparagus spear and a piece of green onion on the beef slice and roll up. Do the same with the remaining asparagus and beef. Grill beef rolls about 2 minutes until slightly charred and medium rare. Turn several times and brush with soy sauce mixture. Remove to a serving platter and drizzle generously with soy sauce mixture.