Beef and Asparagus Rolls

Begin by heating a generous amount of oil in a skillet over medium heat. Next, add the sliced mushrooms and cover the skillet to allow them to soften gently over low heat until they reach your desired level of tenderness, without allowing them to brown excessively.

In the meantime, prepare a large pot or skillet of water by bringing it to a rolling boil. Using a strainer, carefully lower the asparagus into the boiling water and cook until it reaches your desired level of brightness, approximately 30 seconds. Remove the asparagus from the water and immediately transfer it to a container filled with ice-cold water, which will stop the cooking process. Set the asparagus aside for later use.

Position an oven rack approximately 6 inches away from the heat source and preheat your oven's broiler to a suitable temperature. Grease a broiling pan with a small amount of oil.

To assemble the rolls, lay out the steaks flat on a surface. If your steaks are particularly thick, you may need to pound them down to an even thickness of about 1/4 inch. Brush a small amount of soy sauce onto the surface of each steak, then place a few slices of mushroom, a couple of green onions, and 3 spears of asparagus at one end of each steak. Roll the steaks up tightly towards the other end, securing each bundle with a toothpick.

Place the rolls seam-side down on the prepared broiling pan.

Finally, roast the rolls under the preheated broiler until they reach a golden brown color on top, approximately 3 minutes. Flip the rolls over and continue to roast until they are also golden brown on the other side, taking care not to overcook them. Be cautious not to burn the steaks or make the meat tough.