Asparagus With Wasabi Mayonnaise Recipes

Steps:

• Blanch the asparagus in 2 batches in a large saucepan of boiling salted water for 1 minute.
• Move to a colander and rinse under cold running water to stop it from 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.
• This dip is also good as a spread for sandwiches and as a topping for cooked veggies! Enjoy!

Steps:

• In a small bowl, mix wasabi powder and water to form a paste. Let sit for 1 minute, then add mayonnaise.

Steps:

• Preheat the oven to 300 degrees. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top, skin side down. Season with coarse salt and pepper. Fill a roasting or baking pan with boiling water and place it on the oven floor.
• Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
• Meanwhile, snap off the woody ends of the asparagus and steam for 5 minutes, until tender. Remove from the heat.
• Place a serving of quinoa on each plate, or place a mound of it on a platter. Top with the salmon fillets and arrange the asparagus on the side. Drizzle about a teaspoon wasabi oil over the fish and the asparagus, and serve.

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.

Steps:

• Bring a pan of salted water to the boil, tip in the asparagus and cook for 2 mins until just tender. Drain well. Quarter each slice of ham, into 4 shorter strips, then wrap one around the middle of each asparagus spear. Mix the mayo with the lemon zest and juice and a little pepper and put in a small bowl. Serve with the asparagus, warm or cold, for dipping.

Steps:

• Combine the wasabi mixture, lemon juice, and mayonnaise in a small bowl; stir well to combine. Store, covered with plastic wrap, in the refrigerator until ready to serve.