Now that Thanksgiving is is behind us, we are in the full swing of the holiday season. As such, it is filled with holiday parties with plenty of rich food and drink. While I love a decadent treat this time of year, sometimes it is nice to have something a little lighter and healthier. That is where this asparagus appetizer comes into play. It is dead simple to pull together and very tasty. Plus it is a nice change of pace from the traditional carrot sticks and ranch dip and adds some lovely color to the spread.
Now typically, I don’t even think of asparagus this time of year. I think of it as a spring food, typically, but the stores near me have had lovely bunches on sale recently. When my mom shared this recipe from one of her good friends, it was a nice reminder of a tasty vegetable that I had not thought much of lately. While this is a great appetizer, it would also make a nice side dish.
When you make the dipping sauce, be sure to taste and adjust to your liking. I thought this was the perfect blend of creamy, salty, and just the right amount of zip. You may prefer a bit more or less heat, so you may wish to increase or decrease the wasabi a bit. If you are concerned about the spice, start with a half teaspoon and then increase till at your desired level.
- 1 lb asparagus spears
- 1/2 cup mayonnaise
- 1 tsp wasabi paste
- 1 tsp soy sauce
- 1/4 tsp sugar
- 1 tsp lemon juice
- Prep the asparagus by trimming off the woody ends. Boil a pot of water. Once at a roiling boil, add the asparagus and cook for about 3-4 minutes till bright green.
- Immediately drain the hot water and cool asparagus by running under cool water or submerging the stalks in ice water till cool. Dry asparagus and chill till ready to serve.
- Mix the mayo, wasabi, soy, sugar, and lemon juice together in a small bowl till smooth and creamy. Chill till ready to serve.
- To serve, place the spears on a platter with the dipping sauce.