Asparagus with wasabi mayonnaise is a simple yet elegant dish that combines the delicate flavor of asparagus with the spicy kick of wasabi. It's a perfect appetizer or side dish for any occasion, and it's also a great way to get your daily dose of vegetables. The key to this dish is finding the right balance between the asparagus and the wasabi mayonnaise. You want the asparagus to be cooked perfectly, with a slight crunch, and the wasabi mayonnaise should be spicy enough to add a bit of heat without overpowering the asparagus. With a few simple ingredients and a little bit of time, you can create a delicious and impressive dish that your guests will love.
Let's cook with our recipes!
ASPARAGUS WITH WASABI-MAYONNAISE DIP
Categories Mayonnaise Wasabi Asparagus Spring Gourmet
Yield Makes 6 servings
Number Of Ingredients 6
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.
BAKED ASPARAGUS DIP
Since I'm from Wisconsin, I thought it was only logical to put together a vegetable and a cheese-two of the foods my state produces in abundance. This cheesy asparagus dip fits the bill. -Sandra Baratka, Phillips, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2 cups.
Number Of Ingredients 4
Steps:
- In a large bowl, combine the asparagus, cheese and mayonnaise. Place in a 6-inch cast-iron skillet or 2-cup ovenproof bowl. Bake at 375° until heated through, about 20 minutes. Serve warm with pita chips.
Nutrition Facts : Calories 120 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 162mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
STEAMED ASPARAGUS WITH TARRAGON MAYONNAISE
High-class asparagus gets a drizzling of low-fat, cholesterol-free mayonnaise.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- To make mayonnaise, in blender or food processor, place tofu, lemon juice, mustard, salt, shallot and garlic. Cover and blend on medium speed until smooth. With blender on, add oil by drops. Place in glass or plastic container; stir in tarragon. Cover and refrigerate at least 1 hour or until chilled.
- Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place asparagus in basket. Cover tightly and heat to boiling; reduce heat. Steam 6 to 8 minutes or until crisp-tender. Serve with mayonnaise.
Nutrition Facts : Calories 50, Carbohydrate 3 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 260 mg
ASPARAGUS WITH BASIL PESTO MAYONNAISE
Side dish ready in 20 minutes! Serve crisp-tender asparagus with mayonnaise dressing garnished with basil leaves.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 16
Number Of Ingredients 8
Steps:
- Snap or cut off tough ends of asparagus spears. In 12-inch skillet, heat 1/2 inch water (salted if desired) to boiling. Add asparagus; reduce heat to medium-low. Cover; simmer 2 to 3 minutes or until crisp-tender. Drain. Plunge asparagus into bowl of ice water to cool; drain on paper towels. Refrigerate until ready to serve.
- In small bowl, mix remaining ingredients, except basil leaves.
- Spoon mayonnaise mixture into small serving bowl; garnish with basil leaves. Serve with blanched asparagus.
Nutrition Facts : Calories 130, Carbohydrate 3 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 1 g, TransFat 0 g
ROASTED ASPARAGUS WITH BALSAMIC VINEGAR
A quick and robust way to enjoy asparagus. Roasting highlights the natural sweetness of the asparagus while the balsamic vinegar offers a tangy compliment to this great side dish.
Provided by Gemini26
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.
- Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.
Nutrition Facts : Calories 75 calories, Carbohydrate 7.1 g, Fat 4.7 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 31.7 mg, Sugar 3.9 g
GRILLED ASPARAGUS WITH TANGERINE MAYONNAISE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 56m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the tangerine juice in a small non-reactive saucepan and bring to a boil. Cook until reduced to 1/2 cup. Let cool to room temperature.
- Peel the tangerines, removing all the white pith, and segment over a bowl to catch both the segments and the juices. Cover and refrigerate until very cold.
- Combine the reduced juice, tarragon, egg yolk, and salt and pepper, to taste, in a blender and blend until well mixed. With the machine running, add the 1 cup olive oil, at first by drops and then, as mixture emulsifies, in a thin, steady stream until all the oil is incorporated. Taste, for seasoning. Scrape into a jar, cover, and refrigerate until needed. You should have about 1 2/3 cups mayonnaise. Keeps 2 to 3 days, refrigerated.
- Prepare the grill and let burn down to medium coals. Toss the cooled asparagus with about 1 tablespoon olive oil and season with salt and pepper. Grill over medium to low coals, turning the spears as needed, until they take on a little color and are just tender, about 6 minutes. Cover the grill, if necessary, to maintain the heat.
- Arrange the asparagus on a platter with the reserved tangerine segments. Dot with the mayonnaise, and drizzle with any tangerine juice left in the bowl. Garnish with fresh or candied zest and the nuts, if using. Serve at once.
- Cook's Note: Every cook has insecurities. One of mine is mayonnaise. I always get a little anxious until I see it coming together in the blender. If the mayonnaise is too thick, thin it, with the machine running, by pulsing in a little cool water. If you are concerned about raw eggs, use a pasteurized egg product or an egg substitute such as Egg Beaters.
ASPARAGUS WITH WASABI-MAYONNAISE DIP
Adapted from Cooking Live, this is excellent! You may add more wasabi if you want more kick! This is good with other vegetables, meat, sandwiches and crackers!
Provided by Sharon123
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 209.5, Fat 13.6, SaturatedFat 2, Cholesterol 10.2, Sodium 533.7, Carbohydrate 20.1, Fiber 4.6, Sugar 6.6, Protein 6.2
COLD ASPARAGUS WITH TRUFFLE MAYONNAISE
Steps:
- Toss the cold asparagus with the extra-virgin olive oil, salt and pepper. Stir truffle oil into the mayonnaise. Plate the asparagus. Spoon mayonnaise to one side of asparagus.
- Bring about 6 quarts of water to a rapid boil in a covered pot large enough to hold the asparagus. Cut the bottom section- usually about 1 to 2 inches off the asparagus stalks with a sharp knife. Peel the asparagus by laying them flat, one at a time, on a cutting board. If the asparagus are thinner than 1/2-inch, use a vegetable peeler and peel the asparagus starting at the base of the tip and peeling them all the way down to the base, eliminating the fibrous peel and revealing the pale green flesh. If the asparagus are very thick or woody, use a paring knife and start peeling from the base. When ready to cook, toss the salt into the boiling water and carefully lower in the asparagus. Turn the heat to low and simmer the asparagus, uncovered, until the spears are easily penetrated with a knife, usually after about 5 minutes but from 1 minute for very thin asparagus to 12 minutes for the very thickest. If serving cold asparagus, plunge the hot cooked asparagus into ice water or rinse under cold water in a colander. Pat dry.
TUNA SATES WITH WASABI MAYONNAISE
Categories Quick & Easy Backyard BBQ Mayonnaise Wasabi Tuna Summer Grill Grill/Barbecue Soy Sauce Gourmet
Yield Makes 10 satés
Number Of Ingredients 7
Steps:
- In a bowl stir together mayonnaise, soy sauce, sugar, and lemon juice. Transfer 2/3 cup soy mayonnaise to a small bowl and stir in wasabi paste. Stir tuna into remaining 1/3 cup soy mayonnaise. Chill wasabi mayonnaise, covered, at least 1 hour and up to 24. Marinate tuna, covered and chilled, at least 1 hour and up to 24.
- Prepare grill.
- Thread 2 tuna cubes onto each skewer and grill on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, 2 to 3 minutes on each side. Serve tuna satés with chilled wasabi mayonnaise.
ASPARAGUS WITH WASABI SAUCE RECIPE
Provided by LyndaD
Number Of Ingredients 6
Steps:
- *Blanche the two pounds of Asparagus (Place Asparagus in boiling water for 1 minute, run cold water over Asparagus, drain and place in refrigerator) *Mix Together: Mayo ( don't use diet), soysauce, Lemon juice,sugar,and Wasabi paste. This is your dipping sauce for the Aspapagus. You can make both of these ahead of your serving time.
ASPARAGUS WRAPS WITH LEMON MAYO
A quick and classic spring canapé of tender green stems wrapped in Parma ham with a light citrus dip
Provided by Sarah Cook
Categories Buffet, Starter
Time 12m
Yield Serves 5 as a nibble, or 10 with other nibbles
Number Of Ingredients 4
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.
Nutrition Facts : Calories 165 calories, Fat 13.5 grams fat, SaturatedFat 2.4 grams saturated fat, Carbohydrate 4.3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1.1 grams fiber, Protein 6.4 grams protein, Sodium 1.7 milligram of sodium
ASPARAGUS WITH WASABI MAYONNAISE
Make and share this Asparagus With Wasabi Mayonnaise recipe from Food.com.
Provided by Gohogsgirl
Categories Vegetable
Time 10m
Yield 3 dozen, 6 serving(s)
Number Of Ingredients 6
Steps:
- Blanch asparagus in 2 batches in a large saucepan of boiling salted water for 1 minute.
- Immediately place spears in a cold water bath.
- Drain well, and pat dry.
- Whisk together other ingredients and serve.
Nutrition Facts : Calories 209.6, Fat 13.6, SaturatedFat 2.1, Cholesterol 10.2, Sodium 533.7, Carbohydrate 20.1, Fiber 4.6, Sugar 6.6, Protein 6.2
Tips:
- For the best flavor, use fresh asparagus. Look for spears that are bright green and have tightly closed tips.
- Trim the asparagus spears by snapping off the woody ends. You can also use a knife to cut them.
- Blanch the asparagus spears in boiling water for 2-3 minutes, or until they are tender but still crisp. Immediately transfer the asparagus to an ice bath to stop the cooking process.
- Make the wasabi mayonnaise by mixing together mayonnaise, wasabi paste, rice vinegar, and soy sauce. Adjust the amount of wasabi paste to taste.
- Serve the asparagus with the wasabi mayonnaise as a dipping sauce. You can also drizzle the asparagus with olive oil and sprinkle it with salt and pepper.
Conclusion:
Asparagus with wasabi mayonnaise is a delicious and easy-to-make appetizer or side dish. The asparagus is tender and crisp, and the wasabi mayonnaise adds a spicy kick. This dish is sure to please everyone at your table.
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