Asparagus with Wasabi-Mayonnaise Dip

By SFCook

The dip adds a little kick to any fresh spring vegetables.

Ingredients

• 3 lb thin to medium asparagus, trimmed
• 1 cup mayonnaise (or substitute 1/2 sour cream)
• 4 teaspoons soy sauce, or more, to taste
• 1 1/2 teaspoons sugar
• 2-3 teaspoons fresh lemon or lime juice
• 2 teaspoons wasabi paste*
• 3 garlic cloves, minced
• 2 green onions, thinly sliced + more for garnish
• Black sesame seeds (optional)

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Crisp cook asparagus by blanching 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/lime juice, garlic, green onions, and wasabi paste until sugar is dissolved.
Asparagus and dip (without garnish) may be prepared 1 day ahead, and chilled, covered.
Garnish dip with sliced green onion and black sesame seeds. Serve with asparagus.

*Note: Wasabi powder can be substituted for the wasabi paste in this recipe, but…. the paste imparts a fresher flavor. Force the wasabi powder through a very fine sieve before using.

Optional: Double the amount of ingredients for the dip and serve with additional vegetables: crisp cooked green beans; baby corn; jicama; broccoli; carrots; mushrooms; fennel slices; Kohlrabi

Serving suggestion: Fill tall shot glasses with 2-3 tsp. dip, sprinkle with black sesame seeds, and stand 4 stalks of asparagus inside.