Asparagus with Wasabi-Mayonnaise Dip

Gourmet Magazine

Serves 2

1 pound asparagus spears, trimmed

1/3 cup mayonnaise

1 1/3 teaspoons soy sauce

½ teaspoon sugar

2/3 teaspoon lemon juice, fresh

2/3 teaspoon wasabi paste

Blanch asparagus in 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.

Serve asparagus with dip.