SPRING RECIPE
Per fec t sprin g appeti ze r w h en Michig an a spa r a gus is fresh and te nder!
DIRECTIONS
Asparagus &
R I B E Y E
R O L L A T I N I
SAMUEL BOYCE & ANDREW SERENO
MI Fresh Forage / Ann Arbor
INGREDIENTS Ribeye or similar quality steaks (around 4 lbs total) 18 stalks of asparagus ½ tsp minced garlic Salt & pepper Small shish kabob skewers Serves 12 as an appetizer
Cut each steak in half lengthwise and trim the fat from each piece (cutting off the connective tissue makes flattening the steaks much easier). Season the top of each piece with ½ teaspoon salt, ¼ tsp of pepper, and ½ tsp minced garlic. Use a meat tenderizer to gently pound and flatten steaks until less than ¼ inch thick. Be careful not to pound too thin, or wrapping becomes difficult as steak will fall apart. Each piece of steak should end up about 2-3 inches wide and 6 to 8 inches long. After pounding each steak flat, flip steak over and place 3 spears of trimmed asparagus such that each end sticks out either side of the steak by 2 inches. Roll from one end to the other as tightly as possible. Steak will overlap itself several times, which helps hold everything together. Secure with small shish kabob skewers going through the rollatini. Grill on extremely hot grill for 1-2 minutes per side keeping an eye not to burn the beef. High heat is essential as it provides a fantastic flavor on the beef, and cooks the asparagus just enough that it still retains its crunch! Allow to cool for 1 or 2 minutes, then carefully slice on a bias each piece in two. Serve with the steak side down on a platter with asparagus tips facing upward.
