Glazed Japanese Beef-And-Scallion Rolls

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6 thin asparagus spears

6 large scallions


About 1 teaspoon Asian sesame oil, for coating

6 thin slices of beef tenderloin, about 2 ounces each, very lightly pounded to a 1/8-inch thickness

Freshly ground pepper

2 tablespoons red miso

2 tablespoons soy sauce

2 tablespoons mirin

2 tablespoons sugar

1 tablespoon finely grated fresh ginger

Vegetable oil, for brushing

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