Asparagus with Wasabi Mayonnaise
3 lb thin to medium asparagus, trimmed
1 cup mayonnaise
4 teaspoons soy sauce
1 1/2 teaspoons sugar
2 teaspoons fresh lemon juice
2 teaspoons wasabi paste
Blanch asparagus in 2 batches in a large saucepan of boiling salted water 1 minute.
Transfer to a colander and rinse under cold running water to stop cooking. Drain well and pat dry.
Whisk together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved.
Serve asparagus with dip.
• Asparagus and dip may be prepared 1 day ahead and chilled, covered.
Pairs Well With
This is the BEST appetizer ever! Always a big hit.