Beef Asparagus Rolls in Garlic Ginger Teriyaki

3/4 cup soy sauce 1/2 cup sesame oil2 tablespoons garlic, minced1 tablespoon ginger, minced 1/2-1 cup sugar1 pound fresh asparagus, pencil diameter preferred1 pound New York strip steak, sliced very thin lengthwiseIn a small bowl, combine soy sauce, sesame oil, garlic, ginger and sugar to taste. Mix well and refrigerate for at least 6 hours. Taste and adjust flavor. If too strong, add more soy sauce, sesame oil and sugar. If not strong enough, add garlic and ginger, then return to refrigerate to marinate 4-6 hours longer.Trim asparagus to 2 1/2 to 3 inches long and discard the bottom half. Bring lightly salted water to a boil and immerse asparagus for about 1 minute. Immediately submerge in an ice water bath; remove and wrap in clean paper towels.Lay two slices of beef so that they overlap lengthwise about half the width of slices of beef. Dry off the asparagus and lay two to four (depending on thickness) widthwise at one end of the beef and roll up the asparagus. Place the roll flap-side down on a broiler pan and refrigerate until ready to use.Set oven to broil. Brush the rolls with the sauce and broil until they are light red, about 1 minute each side. Turn the rolls, baste them with sauce and return to broiler for about 1 to 2 minutes. Remove and let the rolls rest for about 5 minutes before serving.Bring remaining sauce to a boil, reduce to a simmer and let cook for about 10 minutes or until it's thick and reduced by about one fourth.Cut rolls on bias with a long thin blade and cover with sauce.Serves 12 to 14.Chef's note: For thinly sliced beef ask for beef for sukiyaki or bulgogi at an Asian market.Chefs John and Daniel Suh, Chicago