Asparagus with Wasabi Mayonnaise Dip

Because I think like a food blogger and not a normal person, I was having a little spazz attack over which recipe to discuss here today.  But with the holiday weekend and opening day coming up, I thought everyone might appreciate a recipe that would be a lighter contrast to all the ham and chocolate bunnies, marshmallow peeps, burgers, brats and beers we’ll all potentially consume.

I had a good mind to share Grandma Damron’s recipe for The Naughtiest Cheesy Potatoes on God’s Green Earth (which I’ve been threatening to do here for like, almost three years), and I came pretty close.  But since no one actually strives to sport a jelly belly on Spring Break, the lighter option won out.  This is one of my go-to appetizer recipes; I whip it up when I want to serve something gorgeous, semi-healthy and in a pinch.  You should try it, too.

Whether you serve this to your loved ones before a fancy Easter dinner or out of your trunk at the ballpark, people will appreciate the fact that you’ve presented them with a lighter bite before the big feast.

Fresh asparagus:  it’s a nice way to say “I care.”  : )

Serves 6 generously

3 lbs. thin to medium asparagus, trimmed (asparagus is on sale)

1 c. mayonnaise (light is fine, I use it all the time)
4 t. soy sauce
1 1/2 t. sugar
2 t. fresh lemon juice (lemons are on sale)
2 t. wasabi paste (find this with the Asian ingredients; it’s in a tube)

Blanch asparagus in 2 batches in a large saucepan of boiling salted water for 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.  Transfer to a serving bowl and garnish with lemon slivers if you’re into pretty.  : )

Serve asparagus with dip.

Featured, Fresh, Frugal, Fabulous, News | April 3rd, 2012