I have been making?Low Carb Asparagus Negimaki – delicious steak-wrapped asparagus spears as appetizers for decades. If you come to a party or gathering at my house, you’re pretty much guaranteed to get these deliciously warm, savory bite-sized pieces of heaven. Typically made with a sweet soy sauce-based glaze, making this keto-friendly was pretty simple.
Because this recipe is one of my go tos, of course, this was one of the first recipes I had to modify when switching to a low carb and ketogenic lifestyle. Luckily, it was quite simple – I just use coconut aminos in place of soy sauce and a pinch of Swerve (or your favorite keto sweetener) for sweetness.
Benefits of Asparagus
This green vegetable, while best known for making your pee smell funny, is great for those on a diet because it’s low in calories and high in fiber…and is beneficial in reducing bloat and water retention while helping you feel full for longer. Full of antioxidants and Vitamin E, asparagus helps to boost your immune system while protecting our system from free radical damage.
Feel free to use fattier cuts of meat for my Low Carb Asparagus Negimaki – I like the texture of tender beef tenderloin with this however have tried it with flank steak as well with good success.
Low Carb Asparagus Negimaki
- 24 thin asparagus spears trimmed
- 1/2 cup coconut aminos
- 1 tablespoon Swerve sweetener
- 2 tablespoons mirin
- 1 tablespoon fresh ginger grated
- 1 garlic clove minced
- 1 bunch green onion greens portions only
- 1 1/2 lbs beef tenderloin
- fresh ground black pepper to taste
- pink himalayan sea salt to taste
- Preheat oven to broil
- 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 coconut aminos, Swerve, mirin, ginger, and garlic; cook over medium heat until reduced and slightly thickened; set sauce aside to cool.
- Cut green onions in quarters, lengthwise, so you have long strips.
- Slice beef in 1/4 inch slices, then pound to tenderize and thin out.
- Dip beef slice in sauce mixture and place on a flat surface or cutting board; season with pepper.
- Place an asparagus spear and a piece of green onion on the beef slice and roll up.
- Repeat with remaining asparagus and beef and arrange on baking sheet lined with foil and lightly coated with cooking spray.
- Broil beef rolls about 2 minutes. Remove from oven, turn each negimaki over, and brush with sauce. Broil for another 2 minutes.
- Remove to a serving platter and drizzle generously with sauce.