Grilled bamboo shoots with asparagus & crab meat recipe

Boil asparagus for 4 minutes and cut into pieces.
Cut the top of the bamboo and cut a thin sheet of bamboo from the shoot.
Slide the knife under thin layer of bamboo and move the knife circular direction along circumference of the shoot.
Stuff a strip of asparagus and crabmeat on a rectangular bamboo sheet.
Roll over to form a firm roll.
Pierce bamboo skewer through the center and brush with teriyaki sauce.
Grill for 6 minutes and baste with sauce regularly.
Cut into halves and serve hot.