Asparagus wrapped in teriyaki beef

250g asparagus tips (8 per person, so 32 in total) 4 small Northern Ireland Farm Quality Assured rib-eye steaks 1 tbsp of toasted sesame seeds for the Marinade 75ml teriyaki sauce 1 tsp of ketjap manis (available in supermarkets) A pinch of dried chilli flakes ½ tsp Chinese five spice stir-fry paste Juice of 1 lime 2 tsp honey for the Noodle salad 250g Japanese rice noodles 6 spring onions, finely sliced A tiny pinch of dried chilli flakes 1 tsp honey 3 tsps sesame oil Juice of ½ lime Slice each rib-eye steak into four equal horizontal slices and cover with clingfilm. Bat out with a rolling pin until the steak is very thin and place them into a dish for marinating. Mix the marinade ingredients together and pour over the steak. Make sure the meat is coated well and leave for one hour. Meanwhile, blanch the asparagus tips in boiling water for 30 seconds and immediately plunge into cold water to stop the cooking process. Roll the steak slices around two asparagus spears at a time. You should have 16 rolls. Set them onto a hot griddle pan or grill and cook for about five minutes, turning all the time. Remove from heat and rest. Mix the cooked rice noodles with the remaining salad ingredients. Sprinkle the Teriyaki steak rolls with toasted sesame seeds and serve on warm plates with the rice noodle salad.