Vermeulen Fresh Asparagus with Wasabi-Mayonnaise

Vermeulen Fresh Asparagus with Wasabi-Mayonnaise

  • Serves 4
  • By Alain Bossé
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There is nothing better than fresh asparagus eaten raw right from the field. You don’t even need to blanch it if it is really fresh.

Ingredients

Fresh from the field asparagus, trimmed
1 cup (250 mL)mayonnaise
4 tsp (20 mL)soy sauce
1½ tsp (7 mL)sugar
2 tsp (10 mL)fresh lemon juice
2 tsp (10 mL)wasabi paste

Directions

Whisk together all dip ingredients until sugar dissolves. Refrigerate for 30 minutes and serve with asparagus spears. 

Vermeulen Fresh Asparagus with Wasabi-Mayonnaise

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