Spring is finally here and that heralds the arrival of fresh, local asparagus. It is available at several locations around the County. I like mine roasted or grilled with olive oil, parmesan, garlic and lemon but I’m always on the lookout for a new way to enjoy this amazing vegetable. I recently tried this appetizer made by my friend Lisa and it is addicting! This recipe uses blanched asparagus, but grilled asparagus would work too.
3 lbs asparagus, washed and trimmed
1 cup real mayonnaise
4 tsp soy sauce
1.5 tsp sugar or stevia
2 tsp lemon juice
2 tsp Wasabi paste
Blanch asparagus in 2 batches I a large pot of boiling, salted water for 1 minute. Transfer to a colander and rinse under cold water to stop cooking. Drain well and pat dry.
Whisk together mayonnaise, soy sauce, sugar, lemon juice and Wasabi paste until sugar is dissolved. Chill until ready to serve. Serve asparagus with dip.