Asparagus With Wasabi Mayonnaise Recipes

ASPARAGUS WITH LEMON-CAPER DIPPING SAUCE

Steps:

• Mix together the mayo, sour cream, oil, capers, juice, thyme, and pepper. Cover and refrigerate until ready to serve.
• Trim asparagus and place in a shollow baking dish.
• Drizzle with olive oil and sprinkle with salt.
• Roast at 350 degrees for 10 minutes, or until desired degree of doneness.
• Serve asparagus with sauce on the side.

ASPARAGUS WITH WASABI-MAYONNAISE DIP

Steps:

• 1. Blanch asparagus in 2 batches in a large saucepan of boiling salted water 1 minute.
• 2. Transfer to a colander and rinse under cold running water to stop cooking.
• 3. Drain well and pat dry.
• 4. Whisk together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved.
• 5. Serve asparagus with dip.
• 6. Note: Asparagus and dip may be prepared 1 day ahead and chilled, covered.

SUNNY'S BEER BATTERED MOROCCAN ASPARAGUS WITH DIP

Steps:

• Add 1 cup of the flour to each baking dish. Set one aside for your dredging station. In the other add the spice blend, lemon zest and a nice pinch of salt, and whisk. Slowly stir in the beer until the batter thickens to a pancake consistency. If there is a sip of beer leftover, don't waste it, drink it! Rest the batter for 5 minutes.
• Fill a large pot 3- to 4-inches deep with oil and heat until a deep-fry thermometer reaches 350 degrees F. To fry, first dredge the asparagus in the flour, then shake off lightly and run through the batter. Immediately and gently lower the asparagus into the oil. Fry until the batter is golden brown, about 5 minutes. Cook in batches to avoid overloading the pot, which reduces the overall temperature of the oil. Remove to a paper-towel-lined plate and sprinkle with salt. Repeat for the remaining asparagus. Serve warm with the chilled Moroccan Spice Dip.
• In a medium bowl stir together the mayonnaise, onion pulp, parsley, sour cream, lemon juice and spice blend. Taste the dip and season with a pinch of salt, if needed. Refrigerate until ready to serve.

VEGETARIAN PLANET ASPARAGUS WASABI TEMPURA

Steps:

• Combine flour, cornstarch, salt, sugar, baking powder, ginger and wasabi powder.
• Add water and beer to the flour mixture; whisk slowly until smooth.
• In a saucepan or skillet at least 8 inches in diameter, heat oil over medium high heat.
• Test oil by dropping in 1/2 teaspoon of batter.
• If it bubbles and fizzes right away, oil is hot enough.
• Dip an asparagus spear into the batter, then carefully into the hot oil.
• Add 7 more, and fry them all 2 to 3 minutes.
• Using a slotted spoon, remove them to a paper towel-lined plate.
• Repeat with remaining 8 asparagus spears.
• Serve immediately.

ASPARAGUS WITH CREAMY MUSTARD SAUCE

Steps:

• Prepare a large ice-water bath. Set a steamer basket in a large pot filled with 1 inch boiling water. Add asparagus, cover, and cook until crisp-tender, 2 to 6 minutes (depending on thickness). Immediately plunge asparagus into the ice bath and let cool. Drain and pat dry with paper towels and transfer to a serving platter.
• Stir together mayonnaise, oil, vinegar, and mustard. Season with salt and pepper. Drizzle over asparagus and serve immediately.
• (Per Serving)
• Calories: 110
• Fat: 9g (1.3g Saturated Fat)
• Protein: 2.5g
• Carbohydrates: 4.7g
• Fiber: 2.4g

ASPARAGUS WITH WASABI-MAYONNAISE DIP

Steps:

• 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.