Asparagus with wasabi and mayonnaise dipping sauce
Votes: 3
Time: 15 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
You can substitute wasabi powder for wasabi paste in this recipe, but wasabi paste still produces a fresher flavor. Strain the wasabi powder through a fine-mesh sieve before using.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.4 kg trimmed thin or medium asparagus
- 1 cup mayonnaise
- 4 teaspoons soy sauce
- 1.5 tsp sugar
- 2 tsp fresh lemon juice
- 2 tsp. wasabi paste
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Cooking the dish according to the recipe:
- Blanch the asparagus in two batches in a large pot of boiling water for 1 minute. Transfer to a colander and rinse under cold running water to stop the cooking process. Drain well and pat dry.
Combine mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste. Stir until the sugar dissolves.
Serve asparagus with dipping sauce.
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