Clean and trim your asparagus
Clean and mince your garlic
Add the soy sauce, mirin or honey water and garlic to a skillet large enough to cook the asparagus. Put it on medium low heat. Stir until it comes to a bubble.
Add asparagus. Bring back to a bubble, cook about 4 minutes for thin asparagus, 6 minutes for thicker. Stir frequently.
Take asparagus off heat, set aside to cool so you can handle it.
While the asparagus is cooling, prep your meat. If you are not using thin sliced meat, place your meat between plastic wrap, and pound it to about 1/8 inch (3 mm).
Layout your thin pieces. Salt and pepper to taste. Place the asparagus on them for wrapping.
Roll them up as best you can. not too tight, it can tear the meat, but to loose and the asparagus might not heat properly. Secure with toothpicks or twine.
Brush or spray your rolls with a oil. Sesame is really good of you have it, but any will work.
A charcoal or gas grill is sweet for grilling, but I am using a stove top grill here.
Baste with the remaining sauce the asparagus was cooked in.
Turn and baste until cooked to your liking.
Serve, shown here with Texas (thick sliced) garlic toast.
